To make olive tapenade, pulse roughly 200g pitted olives with 2 tablespoons capers, a couple of anchovy fillets, a clove of garlic…
Aceitunas aliñadas are cracked or split green olives that you dress at home in a simple marinade of garlic, herbs, citrus and…
A dirty martini is simply a martini with a splash of olive brine stirred in. Combine roughly 2½ oz (75 ml) gin…
To cure olives Greek style, you ferment whole, unsplit ripe olives in a simple salt brine (roughly 8–10% salt) and let wild…
To brine olives at home, first cure out their natural bitterness, then store them in a salt-water solution to keep and season…
Every table olive you eat has been cured, because a fresh olive straight off the tree is bitter to the point of…
Five to ten olives carry roughly 250 to 800mg of sodium depending on variety and cure. The figures side by side, and…
About 1.5 to 4 litres a year from a mature tree, at roughly 5 kg of olives per litre. What pushes the…
Most healthy adults can eat 5 to 10 olives a day. Get a daily count by olive size, the sodium at each…
Unopened, a year or more. Opened, two to three weeks refrigerated and kept submerged. How to tell when olives have genuinely gone…
Olive oil has been one of the Mediterranean’s most valuable traded goods for well over four thousand years, moving out of the…
The short version: the olive was first domesticated in the eastern Mediterranean, most likely the Levant, somewhere around 6,000 to 8,000 years…
Olive trees thrive in pots given a big container, gritty fast-draining mix, full sun and frost shelter. Pot size, watering, feeding and…
Green means picked unripe; Kalamata is a Greek variety picked ripe. Compare taste, texture, curing and best uses side by side, and…