By Leslie Gornstein, Special to The Times In California wine country, olive oil may be the new Chardonnay. Producers are offering tours and tastings. Squished together like grapes in a harvesting crate, the weekend wine-tasters are crawling along clogged California 29 through the Napa Valley. The olive trees lining the road whisper of the Other [...]
By Cynthia Nims, It can be a little mind-boggling to cast your eyes over a grocery store shelf that is well stocked with olive oils and try to navigate the options. With an increasing array of olive oils available from domestic and international sources, we have a greater than ever selection to choose from, particularly [...]
By Steve Petusevsky, I’ve been cooking with olive oil for more than three decades. But I never thought about what goes into producing it. This past week, I got to see where olive oil comes from and follow its production from tree to press. I was in Puglia, Italy, learning about olive oil from the [...]
By Michael Bauer, Why aren’t martini olives given the same attention as the rest of the drink? From your postings, I gather that your cocktail of choice is the Negroni. However, I was wondering if you ever order martinis? If so, are you ever disappointed with the olives? I’ve been surprised to find that some [...]
By Rasheeda Bhagat, Any visitor to Athens, Greece, soon finds out that the olive tree and everything to do with it, be it the leaves, branches, olives or olive oil, is almost a kind of cult here. Considered the food of Greek Olympic gods, in Mediterranean culture the olive oil has been considered sacred for [...]
By Elise Kleeman, Caltech undergraduate Dvin Adalian was feeling restless. With his friend Ricky Jones, he considered all manner of interesting distractions. In the end, inspiration lay just outside the door. Caltech is dotted with olive trees – trees, they noticed, with fruit just beginning to ripen. So the pair decided to make their own [...]
By Martha Proctor, Of the so many things to savor about our recent trip to Spain, I was struck by the dominant crop on the arid land. As our 747 approached Madrid, we looked down and saw huge orchards of olive and almond trees stretching for miles. The fruits of both trees permeate the Mediterranean [...]
Olive, My Love How to cure an olive fetish. by Ashlea Halpern, I never met an olive I didn’t like. Whether they’re wrinkly and chewy with a bitter aftertaste or marble-smooth and sopping with brine, I love tugging them off a toothpick with my teeth, squeezing them between my lips and nibbling the pit like [...]
Arbre sacré, vénéré dans toute la Provence, peint par Cézanne et Van Gogh, chanté et loué par Mistral et Giono, l’olivier est un des éléments les plus typiques du paysage et de la culture provencale.Symbole de paix et de sagesse, de persévérance (il resiste à tout ou presque, il peut pousser sur un sol aride, [...]
It’s been a staple of Mediterranean and Middle Eastern cuisine for thousands of years because, as Mark Hix finds, there’s no end to what you can do with an olive No one is sure where the olive tree originated, but it has been grown all over the Middle East and Mediterranean since time immemorial. More [...]
Above all things pickled, the olive BY Amy Atkins Green: the color of re-birth, freedom, celebration and … pickled items. Pickling is done when a raw food is put in an acid (vinegar) or a citrus juice or soaked in brine solution. Years ago, pickling was used to keep foods from spoiling during long sea [...]
By Louise Bettison LEARNING to distinguish between table and oil olive trees should be compulsory for anyone wanting to establish an olive farm, according to grower Donald Mackenzie.
Sour to bitter, piquant to sweet, the tangy taste of olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza. Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods [...]
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