Olives101.com

Il est de bon ton de parler de l’huile d’olive comme on parle d’un vin. Et comme il n’existe pas une, mais des huiles d’olive, 20 000 personnes ont goûté celles apportées par les petits producteurs venus pour les 8es Journées méditerranéennes de l’olivier, qui se sont tenues à Nîmes (Gard) du 19 au 21 […]

To serve 4 · 100 g salt anchovies, or 1 small tin anchovies · 1 garlic clove, peeled · 250 g black olives, stoned · 125 g capers · 4 tbsp olive oil

To serve 4 6 eggs · 100 g black olives, stoned & finely chopped · 2 tbsp parsley, chopped · ½ tsp ground caraway · ½ tsp ground cumin · 1 tbsp olive oil · 1 pinch sweet paprika · 1 tsp tarragon · Salt and pepper

By Tee Shiao Eek FROM the proverbial olive branch grows a small green (sometimes black) fruit. The essence of this fruit is in the oil, a pungent liquid of light green-golden colour, with a reputation that spans generations and cultures. In ancient times, olive oil was revered as a gift of the gods, for people […]

Claudia Pharand spreads olive oil on her toast for breakfast. Sometimes she adds homemade jam or maple syrup. She cooks fish and vegetables with olive oil, whips it into a mean béchamel sauce, even uses it on her skin and hair for that extra healthy glow. She goes through one litre of the viscous green […]