Olives101.com

By Julie Kaufmann (Mercury News) Our stories about home-cured olives and the widespread infestation of the olive fruit fly in our area (Food & Wine, Oct. 24) brought a phone call from Phil Cosentino, who retired from the family grocery business and now grows and sells fruit from more than 500 trees on two acres […]

Every year 120 thousand hectares is added to the Olive cultivation areas in the world! Translated By Aref Mohammadzadeh, “Currently about 10 million hectares of farmlands is under Olive cultivation,” said Habib Al Seid, executive head of the International Olive Council (IOC), referring to the increasing cultivation area of Olive in the world. “The main […]

To make a martini you will need a glass, gin, some dry vermouth, and, of course, an olive. While designing their unique martini glass, to22 decided to give greater importance to the olive. “The olive has become the signature element of a martini and, yet, it is treated almost as an afterthought.” The form simply […]

By Christine Delsol, “Which one is the best?” the man asks, tiny plastic cup in hand, as he ponders six tall bottles on the tasting bar in Sonoma. “They’re all the best you can get,” the host says. It depends on whether you’re looking for fruity or peppery, delicate or pungent overtones. But no oak […]

Article by Julia Moskin, Photo by Sylwia Kapuscinski, Marco Smouha performed the ancient autumnal rite of olive-curing last week here at his son’s home, far from the nearest olive groves, but close to the traditions of his ancestors. Mr. Smouha used 40 pounds of walnut-size fresh green olives from California, where the season is nearing […]