by Jon Evans,
By using a combination of liquid chromatography (LC), mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy, Spanish food scientists have managed to uncover several novel antibacterial compounds in table olives. This work should not only help to highlight the health benefits of eating olives, but also lead to a better understanding [...]
By thepinetree,
Updated by Kim Hamilton
Each year we get many calls from folks asking how they can cure olives. The process is actually very simple and yields a delicious treat. There are a surprising number of olive trees growing in the foothill area. Many are being farmed for the production of olive oil, but there are [...]
Article by Julia Moskin,
Photo by Sylwia Kapuscinski,
Marco Smouha performed the ancient autumnal rite of olive-curing last week here at his son’s home, far from the nearest olive groves, but close to the traditions of his ancestors.
Mr. Smouha used 40 pounds of walnut-size fresh green olives from California, where the season is nearing its peak this [...]
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 [...]
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