Chicken Marbella is the dish that taught a generation of home cooks that green olives belong in a roasting tin, and the olives are doing more work in it than most people realise. Briny green olives, prunes, capers and brown sugar sound like an argument rather than a recipe. What makes it hold together is salt against sweet, and the…
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's olive-oil boom was built less on extra virgin than on the humblest grade of all — olive-pomace oil, sold…
Every olive is used twice. After the oil is pressed, the leftover skins, pulp and crushed stones are dried and…
By Sudhin Thanawala, MARTINEZ, Calif.—Later this fall, Tom Powers will harvest his olives and press them into his Alhambra Valley…
Australia arrived late to olive oil and turned that into an advantage: fresh-crushed, dated, southern-hemisphere extra virgin that lands when…
A deli line from a supermarket brand of Australian olive oil won a champion's medal at last week's Sydney Royal…
Real Provençal tapenade is a coarse, salty paste of olives, capers and anchovy — five minutes to make, a week…
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.”
