Olives101.com

Il Buco owner Donna Lennard will debut her olive-oil documentary, La Raccolta, at the Food Film Festival tomorrow night. The film captures the waning traditions of Umbria’s olive-oil harvest, and a tasting of what Lennard calls the region’s “full-flavored, herbaceous, and spicy oil” will follow. Lennard attended NYU’s graduate film program, but this [...]

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 [...]

With California olives and olive oils now savored all over the globe, this beautifully illustrated volume is a timely tribute to the California olive and its much-deserved place in history.
Click here to preview the book online!

This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural [...]

In response to growing demand for organic olive oil and an increasingly competitive market, University of California Cooperative Extension farm advisors and researchers have produced an organic olive production manual.
“Organic olive oil production could be a significant niche in California’s agriculture industry,” says Paul Vossen, UC Cooperative Extension farm advisor in Sonoma and Marin counties, [...]

As our friend and author of this amazing cookbook says,
Remember, life is short, eat dessert first (as long as it’s made with olive oil) ;).

By Larry Cox,
“The Elegant Olive” by Teresa Kennedy is part of the Cook West series. Each volume celebrates the tastes, colors, aromas and ingredients of the American West.
 

 
Kennedy, a Tucson-based cook, claims in her introduction that the world’s love affair with the olive probably began in prehistoric times. First cultivated in Asia Minor as early [...]

By di-ve.com,
Every Sunday at 1pm on One TV & di-ve.com, Avventura fil-Kampanja will be continuing discovering olive harvesting and olive pressing for the production of Extra Virgin Olive Oil in Tuscany.
We will be seeing harvest with the use of modern machinery meaning that just one olive tree is harvested in 5 minutes. However, we will [...]

Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads [...]

Huile d’olive, qui es-tu? D’où viens-tu? Quelles sont les règles à suivre pour apprécier à leur juste valeur tes saveurs nées de la terre et du soleil de Provence, d’Italie, d’Espagne, du Portugal, de Grèce, d’Australie, de Nouvelle-Zélande, des États-Unis ou d’Afrique du Nord?
Robert Beauchemin répond à toutes ces questions et nous livre une cinquantaine [...]

Click here to watch the video
By Vince Gerasol,
(CBS) SKOKIE They’re small, but flavorful. There are more than 70 kinds of olives, and their oils are finding their way into more and more kitchens.
CBS 2’s Vince Gerasole reports there are many ways to fit olive oil into your Table for 2.
Whether in bottles or in [...]

A PROMOTIONAL booklet for Victoria’s burgeoning olive industry was launched at Yarrawonga yesterday.
Victoria’s Agriculture Minister Bob Cameron launched Victorian Olive Industry Overview at Rich Glen Olives.
“The Victorian olive industry is growing rapidly with more than 2000 producers supplying domestic and export markets,” Mr Cameron said.
“More than $300 million has been invested in Victoria’s olive industry [...]

Par Maya GHANDOUR HERT,
EN LIBRAIRIE - « De l’olive au hammam », de Youmna Jazzar Medlej, illustré et mis en page par Joumana Medlej
C’est l’histoire d’un petit fruit qui se décline en deux couleurs, le vert ou le noir (en fait il paraît que les olives vertes et les olives noires ne correspondent pas à [...]

Todd English is articulate about how he cooks. His food is uniquely Mediterranean, muscular and sophisticated; he describes it as “refined rustic.” His purpose in The Olives Table is to show home cooks how to make simple Mediterranean ingredients “more interesting, more elaborate, more fun.