The olive genus is Olea; the olive we eat is Olea europaea, in the Oleaceae family with ash and lilac. Plus fruits…
Le sel n’est pas un assaisonnement ajouté après coup : c’est l’outil qui rend l’olive comestible. Voici combien de sel selon la…
Kalamata olives work on pizza if you use 8 to 10 halves per 12 inch pizza and dry them first. Which pizzas…
Black olives suit loaded meat pizzas; green olives cut through rich, cheesy ones. Which to use on which pizza, how many, and…
Dry fino sherry is the best all-rounder, with dry rosé and crisp whites close behind. Which wine suits green, black, Kalamata and…
Olive trees live for centuries because they regrow from the base after frost, fire or cutting, survive drought and resist rot. Plus…
No: fresh olives are bitter, not salty. The salt comes from curing. How much salt each type holds, and how to rinse…
Canned black olives are picked green, lye-cured, darkened with air and set black with an iron salt. How that differs from olives…
La taggiasca est une petite olive ligure, brun-violet, dont la chair fine cache un noyau proportionnellement gros. C’est exactement ce qui fait…
In the Northern Hemisphere, olives are harvested from around October through December or January, with the exact window depending on where the…
The best Italian Taggiasca olives are the ones that name the variety, come from Liguria (ideally with the new “Olive Taggiasche Liguri”…
The short answer: serve olives alongside salty cheese, crusty bread, cured meats and a crisp, dry drink — the same building blocks…
Inside a calzone an olive steams rather than roasts, so it stays plump and juicy instead of concentrating, and it releases its…
Don’t tip that cloudy liquid down the sink. Leftover olive brine is a ready-made seasoning — salty, tangy and savoury all at…
Pomace olive oil is the lowest grade of olive oil, extracted from the leftover pulp, skins and crushed stones (the “pomace”) after…
Most olive “facts” circulating online are wrong, including the two most repeated ones: that green and black olives come from different trees,…
Oleuropein is the natural phenolic compound that makes a raw olive taste so mouth-puckeringly bitter you’ll want to spit it straight out.…
Black for a classic pizza, green if you want it to taste of olive. Which varieties hold up under heat, which turn…
A small nibble of plain olive won't hurt most cats, but salt, pits and marinades are where the real risks hide —…
Olives themselves are always vegan. The exceptions are anchovy or cheese stuffings, certain marinades, and one rare colouring. What to check before…
Lampante olive oil is a defective virgin olive oil that fails the taste and quality tests for human consumption in its raw…
Yes. Olives have grown in Mexico since the 1520s, today mainly in Baja California. Where they grow, how Mexicans use olive oil,…
Cold-pressed olive oil simply means the oil was separated from the fruit without adding heat — the paste is worked at a…
Warm a good mix of olives gently in olive oil with strips of citrus zest, a sprig or two of rosemary and…
Verdale de l’Hérault is a French dual-purpose olive from the Languedoc, prized for a plump green fruit that works equally well cracked…