Olives101.com

Sour to bitter, piquant to sweet, the tangy taste of olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza. Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods […]

Owner expands olive business Queen Creek Olive Mill owner and master blender Perry Rea is expanding his business.Independent Newspapers/Angela De Welles By Angela De Welles, Independent Newspapers What started off as just a hobby has turned into a unique Queen Creek business venture that produces gallons of premium extra virgin olive oil. Now, owner and […]

By benjamin Robertson, A growing Chinese appetite for foreign foods has prompted the growth in popularity of the quintessential Middle Eastern ingredient – the olive. Initially served in bars on the end of a toothpick as just an amusing accessory to a famous cocktail, the olive is slowly moving out of China’s posh watering holes […]

Il existe 7 AOC huile d’olive, 4 AOC olives de table et 1 AOC pâte d’olive à ce jour en France : AOC huile d’olive AOC “Huile d’olive de Nyons” : Décret du 10 janvier 1994 modifié par le Décret du 26 novembre 2003 AOC “Huile d’olive de la vallée des Baux-de-Provence” : Décret du […]

A staple of Mediterranean cuisines, olives are most often eaten out of hand, though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten, and the curing medium–usually lye, brine, or salt–affects their flavor and texture. So too does the olive’s degree of ripeness […]