Olives101.com

By Nancy Gaifyllia, With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. […]

If the American names of olive sizes have a faintly Cecil B. DeMille ring to them, it is because the names of the sizes originated at the same time and place. Around 1920, a Long Beach, California advertising agency, Curtis, was hired to conduct an advertising campaign for olives. According to a family story, one […]

A very complete and interesting article about Californian Olive Oil can be found here with a lot of information, history, comments and prices.

Qu’elles soient consommées à l’apéritif, en salade ou en plat cuisiné, entières ou dénoyautées, farcies ou aromatisées, les olives de table flattent toujours les palais de leur note fruitée. Il existe une très grande variété d’olives de table, souligne la Fédération des industries condimentaires de France, et chaque région de production a sa (ses) petite(s) […]

Article by Tara Parker-Pope, Photo by Peter DaSilva, Cooking oil is one of the most common ingredients in any household cupboard. But how much do you really know about it? I found a great primer on the subject in, surprisingly, the latest “Supermarket Smarts” column of Diabetes Self-Management magazine. Registered dietitian Lea Ann Holzmeister of […]