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Extra virgin olive oil has many uses. Did you know that leaving some olive oil in the fridge will give it the consistency of butter? And it spreads well too, tasting great!. It’s a great alternative to butter, and much more healthy as well.
Make up remover can be an expensive regular purchase. If you’re using [...]

This e-growing system is an innovating tool created by Adozioni Bioalimentari Italy to include the plant kingdom into a distance adoption method. A plant can be followed through its entire process of growth via internet.
The project aims at consumers and professionals of the food business interested in the high quality of organic products. By this, [...]

Available at target and Sharly loves it

Scientists found fossil evidence that ancient Americans from southern Peru up to the Bahamas were cultivating varieties of chilies about 6,000 years ago.

According to the Daily Record, Legend has it that green olives make a man more virile, while black olives increase a woman’s libido. Both varieties are rich in vitamin E, which is thought to boost your sex drive.

By Anne Altman,

Half true.
They tolerate olives, but much prefer the taste of the unidentifiable white blob on the right.
[Source] Click here

By James Szutarski,
Have all of those crocks of olives that are popping up at supermarkets and specialty stores tweaked your interest?
I know what some of you readers are thinking.
“I hate olives!” Right?
The problem, I find, is that the people who feel this way have only ever tried one variety of olives - the standard green [...]

McQuillan walked into a bar and ordered martini after martini, each time removing the olives and placing them in a jar. When the jar was filled with olives and all the drinks consumed, the Irishman started to leave.
“Excuse me,” said a customer, who was puzzled over what McQuillan had done. “What was that all about?”
“Nothing,” [...]

By Rasheeda Bhagat,
“Though it is said that olives will not grow in India, I do not believe that this is true. India is a huge country with very different kinds of climate and I believe the climate of Rajasthan can produce olives.”
It began just as an Internet chat by a Turkish journalist who was very [...]

The realization of the project named “House of olives” – museum of olive growing has begun in Old Bar.
The museum will include the exhibits from the past of the olive growing under Rumija, as well as the sales space for the most quality products made of olive.
The patron of the project is USAID – IRD, [...]

Hi!
Do you have a Question? An idea? A Recipe? Are you looking for something special? or you just have an information you want to share?
The Olives101 forums is now open, and it’s the right place to talk about Olives, Olive Oil and related products.
Just register and posts!
C.V
Administrator
www.olives101.com/forum

Salut,
Vous avez des questions ? Une idée ? Une [...]

Green olives are picked before they are ripe, and black olives when they are ripe. Black olives are on the tree longer than green ones.
The green olive has a firmer texture than the black olive. Green olives must be stored in brine so they will not taste bitter.
According to the California Rare Fruit Growers, olive [...]

Especially for the readers of olives101.com, here is a special discount of 5% on ShopOlives.com, where you can buy your Olives, Extra Virgin Olive Oil and gourmet Tapenade Delight directly from France!
Just copy and past the coupon code below in your basket:
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Aside from taste and color, they are from the same tree.
The only difference is the ripeness — green are picked when they are immature, and black olives stay on longer.
Unopened cans of olives have a shelf life of three to four years if stored on your pantry shelf.
Once a can has been opened, the olives [...]

Olives appear in one of the earliest cookbooks ever discovered, a 2000-year-old text by a Roman named Apicius.
Olives were so revered in Biblical times that it is said that Moses granted olive growers an exemption from military service. Traditionally, olive oil was the oil burned in Hanukkah lamps. The earliest Olympic flame was a burning [...]

When a recipe calls for pitted olives, pit them yourself for more intense olive flavor. Brine enters the cavity of pre-pitted olives, detracting from the essential flavor. To pit, smash the olive with the side of a chef knife. The pit is then easily removed.
[Source]

First one to arrive at a party? How about a game of solitaire until the other guests arrive.
Designed by Barnaby Barford and Andre Klauser.
More info & Price

Kagoshima University has discovered a four-volume agricultural book that was printed in Leipzig, Germany, in the late 18th century.
The 1,500-page opus–a copy of a 10th century Byzantine book–is written in Greek and Latin, and was found in the state-run university’s library storeroom in mid-July when librarians were inspecting old documents to create a database.

By Gillian Hirst,
WILD olives have been collected and eaten by humans since Neolithic times.
Cultivation is not thought to have begun until 3000BC, in or around Palestine or Syria.
You can trace the spread of the olive through the remains of ancient olive mills, storage jars and olive stones found throughout Greece, Italy, the south of France [...]

With Jenny Watts,
The graceful olive tree captures the exotic beauty and fabulous flavor of the Mediterranean. This tree offers evergreen beauty, fragrant spring blooms, plenty of succulent fruit, and a distinctive look for any sunny spot.
Olive trees were introduced to California by the Franciscan fathers who planted the “Mission” olive. Dozens of other varieties have [...]

By A.E. Stallings
Sometimes a craving comes for salt, not sweet,
For fruits that you can eat
Only if pickled in a vat of tears—
A rich and dark and indehiscent meat
Clinging tightly to the pit—on spears
Of toothpicks, maybe, drowned beneath a tide
Of vodka and vermouth,
Rocking at the bottom of a wide,
Shallow, long-stemmed glass, and gentrified;
Or rustic, on a [...]

By Claire MacDonald
Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I love both green and black olives, but I confess that black ones are my favourites and of those I like Kalamata olives best.The superb taste of their juicy flesh makes them superior to all [...]

By Barbara from Winosandfoodies
Pick olives from tree.
Poke each olives with a metal skewer a couple of times. This helps release the bitter juices.
Place olives in container, toss in a handful of rock salt and cover with water. Place a plate on top to hold olives under water. The amount of salt will depend on the [...]

Lucques olives are originally from Italy, but are now most closely associated with France and they’re unlike any other olive you’re likely to sample, free or otherwise. Grown in the Hérault region in the south of France, the Languedoc, they’re harvested in the fall and can be difficult to find depending on the time of [...]