olives101OLIVE NEWS & INFORMATION

Every olive on earth, and the oil it becomes.

An encyclopedia, true stories the sellers won’t tell you, and notes in two languages. From someone who spent twenty years in the trade and has nothing left to sell.

Wood-fired pizza topped with black olives, cherry tomatoes and fresh basil
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Olives on Frozen Pizza: When to Add Them, Which Ones, and Why Timing Matters

Add olives to a frozen pizza before it goes in, not after, and pat them dry first. That is the whole answer for most people. The longer version is worth knowing, because a frozen…

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EN

Extra Virgin vs Virgin Olive Oil: The Difference Is a Number

Extra virgin and virgin olive oil are both pressed the same way, from the same fruit, with no heat and no solvent, and the only things…

EN

Kalamata Olives: What They Are, How They Are Made, How to Use Them

A true Kalamata is a specific Greek cultivar, almond-shaped, deep purple-black, split by hand or knife and cured in brine, often finished with red wine vinegar.…

EN

Olive Allergy: Fruit, Oil and Pollen Are Three Different Things

Most people who say they are allergic to olives are reacting to olive pollen, not to the fruit or the oil, and the three are genuinely…

EN

From Grove to Frozen Pizza: How an Olive Becomes a Topping

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…

EN

Olives on Frozen Pizza: When to Add Them, Which Ones, and Why Timing Matters

Add olives to a frozen pizza before it goes in, not after, and pat them dry first. That is the whole answer for most people. The…

EN

Do Olive Trees Flower? Yes, and Almost All of Them Fall Off

Olive trees flower every spring, producing tens of thousands of small cream-white blossoms, and roughly 1 to 2 per cent of them become olives. That brutal…

EN

Olive World Records: Oldest, Biggest, Most Expensive

Almost every olive record you will read is a claim rather than a measurement, because the one thing that would settle the big ones, a count…

EN

Pizza Olives: What Those Black Rings Actually Are

The black rings on a takeaway pizza are sliced California-style black olives, and they are black because of oxidation and iron, not ripeness. They are picked…

EN

Is Olive Oil a Neutral Oil? And Is It the Same as Cooking Oil?

No, olive oil is not a neutral oil, and that is the entire point of it. A neutral oil is one bred or refined to taste…

EN

Braising With Olives: Chicken, Lamb and Fish

Olives are at their best in a braise, and at their most easily ruined. Slow, wet heat is the one method that rewards them properly: the…

EN

Cooking With Olives: A Practical Guide

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…

EN

The Olive Genus: How Olives Are Classified, and What Is Not an Olive

The olive belongs to the genus Olea, and the one we eat is Olea europaea, a member of the olive family Oleaceae alongside ash, lilac, jasmine…

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❀ The lavender room

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.”

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