Olives101.com

Max Thomae, a famous chef at the Mövenpick Hotel, says a good olive oil enriches the flavor of food. Before creating the concept of “blond flavors,” he conducted long and detailed research on oils and their proper pairing with food. He describes olive oil as a culture and uses it in every food and [...]

By Johann Fleck,
Olive oil is the crowning glory for grilled seafood, a salad, over Feta cheese or other sheep’s milk cheese. It rounds out pasta dishes and vegetables, and is used to sauté and fry. There is hardly a Mediterranean dish that does not include olive oil in the recipe.
As a result of the high [...]

Recipe by Valli Little,
Photography by Ian Wallace,

Ingredients (serves 4)

Spain is the leading producer of olives and olive oil. It produces, on average, 1 million tons of olive oil annually. Spain’s more than 300 million olive trees cover more than 8,800 square miles - an area comparable to the size of Massachusetts.
Experiment and discover what types of olive oil suit your tastes. The simple [...]

Black Oil Cured Olives
Salt-cured olives are flavorful, but somewhat bitter. Staunch olive fans love them. It is best to make these in small batches using Mission black olives as they will not keep more than a month.
click here for this recipe

Green Cured Olives
These water-cured olives are flavored with lemon, oregano, wine vinegar, and garlic. These [...]

Recipe by Michelle Southan,
Photography by Steve Brown,

Toasted sandwiches have never looked so good … or tasted so terrific!
Preparation Time: 10 minutes
Cooking Time : 20 minutes

By Julia Cameron,
Photo Peter Monsees,
This holiday season, your goal to keep a healthful diet and lifestyle might be forgotten easily when the temptation from cookies and cakes wields more power than the call of your treadmill.
But you can have your cake and eat it too, said Lisa A. Sheldon, a nutritionist and cookbook author whose [...]

Recipe by Valli Little,
Photography by Geoff Lung,

Olives are the fruit of a tree called Olea europaea. Olea is the Latin word for ‘oil’ reflecting its ancient Mediterranean history and its high oil content.
The oil, say nutritionists, is 75 per cent oleic acid, a monounsaturated fat that has been shown in numerous medical studies to help lower blood cholesterol.
The International Olive Oil [...]

Recipe by Michelle Southan,
Photography by Ben Dearnley,

Preparation Time: 10 minutes
Cooking Time ; 25 minutes

Recipe by Janelle Bloom,
Photography by Louise Lister,

Makes 12
Ingredients:

2 pieces preserved lemon
12 large green olives stuffed with feta cheese
2 sheets ready-rolled frozen puff pastry, thawed
vegetable oil, for deep-frying

Method:

Remove and discard flesh from preserved lemon. Thinly slice rind. Cut a small slit along each olive. Press a strip of preserved lemon rind into each slit.
Cut six 8cm [...]

Recipe by Kerrie Sun,
Photography by Steve Brown,

Savour this soft focaccia studded with olives and rosemary as part of an authentic antipasto platter or with a hearty Italian-style soup.
Preparation Time: 30 minutes
Cooking Time: 30 minutes

The video who explain how to pickle Olives step by steps!

http://milkwood.blip.tv/file/408477

or click HERE
And all the explanation can be found HERE

Thanks to Nick

By Nancy Gaifyllia,
With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing.
Ancient Greeks [...]

Recipe by Sophia Young,
Photography by Andrew Lehmann,

By Henrie Geyser,

Sometimes it’s an absolute treat to come home from another long painful day at the salt mines, stop on the way for a bottle of wine and a fresh loaf of bread and then put something quick and simple together for dinner.
My wife and I lead fairly hectic, often separate, lives with lots [...]

Recipe by Sarah Hobbs,
Photography by Ben Dearnley,

Preparation Time: 20 minutes
Cooking Time: 5 minutes

Photo by Geoff Lung,
Recipe by Valli Little,

Recipe by Michelle Southan,
Photo by Ben Dearnley,

Need a simple recipe for dinner tonight? This aromatic chicken will impress your guests, and best of all, it’s all done in one dish!
Preparation Time: 15 minutes
Cooking Time: 60 minutes

Recipe by Kate Murdoch,
Photography by Oliver Ford,

Preparation Time: 10 minutes
Cooking Time: 14 minutes

Recipe by Dixie Elliott,
Photo by John Paul Urizar,

Photography by Steve Brown,
Recipe by Dixie Elliott,

Ingredients:

3/4 cup tasty cheese, grated * 100g butter, softened
1 1/4 cups plain flour
1/2 teaspoon lemon pepper
1/2 teaspoon sea salt flakes
24 large semi-dried, tomato-stuffed green olives
olive oil spray

Method:

Preheat oven to 200°C. Line a baking tray with baking paper.
Combine cheese, butter, flour, lemon pepper and salt in food [...]

By the Barkeep,

This appetizer is a quick, easy and a great way to ’spice’ up your cocktail party. These olives are great with Vodka or Gin Martinis. Instead of adding olives to the drink, serve these along side.
To Make:

2 Cups Green or Black Pitted Olives (not canned ones, get the fancy imported olives. We [...]

Recipe by Gary Mehigan,
Photography by Louise Lister,

Ingredients (serves 4)
* 1/4 cup olive oil
* 4 lamb backstraps
* 2 garlic cloves, finely chopped
* 2 lemons, rind finely grated
* 1 cup pitted kalamata olives, roughly chopped
* 1/2 cup flat-leaf parsley leaves, finely chopped
Method

Preheat oven to 120°C. Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. [...]

Recipe by Michelle Noerianto,
Photography by Ian Wallace,

Cooking Time:10 minutes
Ingredients (serves 6):

1 x 500g pkt Lebanese bread
1 x 400g can chickpeas, rinsed, drained
80g (1/2 cup) pitted kalamata olives
1 garlic clove
1 1/2 tsp mild ground paprika
60ml (1/4 cup) olive oil
Olive oil, extra, to serve

Method:

Preheat oven to 200°C. Place the Lebanese bread, in a single layer, [...]