Olives101.com

JAMES HIPKISS writes on the history, varieties and best ways to enjoy olives. Most Malaysians are familiar with olive oil. It is now commonly available in ever increasing varieties in nearly all supermarkets and specialist shops. However, the olive itself is not so commonly used here, and perhaps not so often seen in most Malaysian [...]

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

Photo by Geoff Lung, Recipe by Valli Little,

By Judy Schultz, Photograph by : Chris Schwarz, Olives are the queen of all pickles. Try mixing blanched and unblanched almonds with a selection of mixed olives. Put them all together in a flat container with a rim, heat briefly (40 seconds) in a microwave, and serve. Here are 10 of the best olives available [...]

Recipe by Kate Murdoch, Photography by Oliver Ford, Preparation Time: 10 minutes Cooking Time: 14 minutes

By Peta Mathias, The olive oils you see in the supermarket vary in quality. Some are exceptional value for money but you really just have to buy and taste them to find (a) the best and (b) the one you like. You cannot tell what an oil is like by its colour – it gives [...]

By Judy Schultz, Photo by Chris Schwarz, When I was little, olives were reserved for special occasions. Only New Year’s Eve and visiting priests rated stuffed olives, the queen of all pickles. The advent of Kraft Theatre on television moved olives down a notch or two on the specialness scale. Suddenly, everybody’s mom was using [...]

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 [...]

Here is a very complete article by Peggy Trowbridge Filippone, on Olives and Olive Oil which includes history, information on olive varieties, and usage tips. Part 1: The only difference between green olives and black olives is ripeness Long a symbol of peace, the olive branch brings us a marvelous, healthy fruit. Get up to [...]

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 [...]

By Judith W. Winne, Olives have a rich history. They go way back. Olive trees are among the oldest cultivated trees in the world, grown before written language was invented, according to the Web site oliveoilsource. The site notes that olive oil anointed early kings of the Greeks and the Jews, as well as triumphant [...]

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 [...]

There are a sheer dizzying array of olives available on the market these days. And if you think there are just green olives and black olives, you’re right, but think again – it certainly is not that simple. The different olives from different parts are completely different in every way. In the Italian riviera you [...]