Olives101.com

By Johann Fleck,
Olive oil is the crowning glory for grilled seafood, a salad, over Feta cheese or other sheep’s milk cheese. It rounds out pasta dishes and vegetables, and is used to sauté and fry. There is hardly a Mediterranean dish that does not include olive oil in the recipe.
As a result of the [...]

Recipe by Valli Little,
Photography by Ian Wallace,

Ingredients (serves 4)

Black Oil Cured Olives
Salt-cured olives are flavorful, but somewhat bitter. Staunch olive fans love them. It is best to make these in small batches using Mission black olives as they will not keep more than a month.
click here for this recipe

Green Cured Olives
These water-cured olives are flavored with lemon, oregano, wine vinegar, and garlic. These [...]

Recipe by Michelle Southan,
Photography by Steve Brown,

Toasted sandwiches have never looked so good … or tasted so terrific!
Preparation Time: 10 minutes
Cooking Time : 20 minutes

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 [...]

Recipe by Valli Little,
Photography by Geoff Lung,

Recipe by Michelle Southan,
Photography by Ben Dearnley,

Preparation Time: 10 minutes
Cooking Time ; 25 minutes

Recipe by Janelle Bloom,
Photography by Louise Lister,

Makes 12
Ingredients:

2 pieces preserved lemon
12 large green olives stuffed with feta cheese
2 sheets ready-rolled frozen puff pastry, thawed
vegetable oil, for deep-frying

Method:

Remove and discard flesh from preserved lemon. Thinly slice rind. Cut a small slit along each olive. Press a strip of preserved lemon rind into each slit.
Cut six 8cm [...]

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

Recipe by Sophia Young,
Photography by Andrew Lehmann,

Recipe by Sarah Hobbs,
Photography by Ben Dearnley,

Preparation Time: 20 minutes
Cooking Time: 5 minutes

Photo by Geoff Lung,
Recipe by Valli Little,

Recipe by Kate Murdoch,
Photography by Oliver Ford,

Preparation Time: 10 minutes
Cooking Time: 14 minutes

Olive oil has been widely used in your salads as well as many other things. It is one of healthiest components to make your food taste better. This oil comes directly from the Mediterranean Region and it has become so famous that it has been used in all the continents. It is a favorite [...]

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 no indication [...]

Recipe by Dixie Elliott,
Photo by John Paul Urizar,

Photography by Steve Brown,
Recipe by Dixie Elliott,

Ingredients:

3/4 cup tasty cheese, grated * 100g butter, softened
1 1/4 cups plain flour
1/2 teaspoon lemon pepper
1/2 teaspoon sea salt flakes
24 large semi-dried, tomato-stuffed green olives
olive oil spray

Method:

Preheat oven to 200°C. Line a baking tray with baking paper.
Combine cheese, butter, flour, lemon pepper and salt in food [...]

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 olives. We [...]

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 date on [...]

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 tablespoon oil in a non-stick frying pan over medium-high heat. [...]

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 to 200°C. Place the Lebanese bread, in a single layer, [...]

Serves 4

1/4 cup olive oil
2 shallots, finely chopped
3 scallions with green tops, chopped
12 large fresh basil leaves, finely shredded
20 pitted Black olives
1 can tuna packed in olive oil
zest of one lemon
2 tsp fresh lemon juice
salt and freshly ground pepper
3/4 lb fresh or dried red pepper fettuccine
In a large saucepan, saute shallots and scallions [...]