The black olive slice on a frozen pizza is one of the most heavily specified pieces of fruit in the food supply, and almost none of that work is visible on the box. It has to be a particular size, a particular firmness, a particular moisture level, and it has to survive freezing, storage, transport and a hot oven while…
Read the story →Olive oil for ear wax softens a plug so it can work its way out. The NHS routine, how long it takes, and when…
October 1, 2026A fruitless olive tree gives you the silver canopy without the staining fruit drop. Which varieties are truly fruitless, and how to grow one well.
September 28, 2026Olive oil for dogs is safe in small amounts, but it is pure fat. How much by weight, which benefits hold up, and when it can do more harm than…
September 25, 2026Straight off the tree, an olive is inedible — bitter enough to make you wince. Curing is how we fix that, and you can do it at home…
Kalamata are ripened and brine-cured. Tinned black olives are picked green and oxidised. Why one tastes of wine and the other of almost nothing.
An olive that is delicious from the jar can wreck a dish, because heat does three things to it: it drives out salt, it softens the flesh, and…
In a village in Crete stands an olive tree up to 4,000 years old — still making olives. A timeline of everything it has outlived, and the one…
India is one of the olive-oil world's great frontiers — a huge, fast-growing market where the oil is almost entirely…
By Joan Leotta, In the past 20 years, olive oil has become more popular in American kitchens for its health…
Why does one bottle of olive oil cost a few euros and another cost a hundred? The gap is real,…
Straight off the tree, an olive is inedible — bitter enough to make you wince. Curing is how we fix…
Jumbo, Colossal, Super Mammoth — les calibres d'olives sonnent comme des affiches de cirque, et ce n'est pas un hasard.…
L'Australie a bâti de zéro une vraie industrie de l'huile d'olive — jeune, tournée vers la technique, obsédée de qualité,…
Its beauty, its origins, its history: the varieties, the fields, the pictures.
“What does lavender have to do with olives? Well, I’m glad you asked. I just love both, and to me they’re the perfect match.”
