Olives101.com

By Mel White, One of the first things I noticed when I moved into my apartment here in Chula Vista, California-a few miles south of San Diego-was the fine old olive trees growing among the landscaped shrubbery and lawns of the neighborhood. “They’re Mission olives,” an old-time resident of the city told me, “refugees from […]

By Rasheeda Bhagat, “Though it is said that olives will not grow in India, I do not believe that this is true. India is a huge country with very different kinds of climate and I believe the climate of Rajasthan can produce olives.” It began just as an Internet chat by a Turkish journalist who […]

By Evie Barkin, The difference between green and black olives lies in their ripeness. Green olives are picked while unripe, which makes them denser and more bitter than brown or black olives, which stay on the tree until fully ripened. All olives have to be cured. They cannot be eaten right off the trees. Olive […]

Une équipe de chercheurs tunisiens du laboratoire «Caractérisation et qualité de l’huile d’olive», au sein du centre de biotechnologie du technopôle de Borj-Cédria, est parvenue à mettre en évidence un principe actif extrait d’une variété d’huile d’olive tunisienne, lequel s’est avéré très performant dans l’inhibition du processus de prolifération de cellules animales atteintes de cancer […]

By Kate Lawson, Tapenade is a heady, thick paste made from capers, anchovies, ripe olives, olive oil and lemon juice. It’s often used as a condiment to serve with fish or chicken, or is delicious spread on a cracker with some goat cheese for a delicious hors d’oeuvre. I always buy little jars of tapenade […]