Olives101.com

It’s been a staple of Mediterranean and Middle Eastern cuisine for thousands of years because, as Mark Hix finds, there’s no end to what you can do with an olive No one is sure where the olive tree originated, but it has been grown all over the Middle East and Mediterranean since time immemorial. More […]

Above all things pickled, the olive BY Amy Atkins Green: the color of re-birth, freedom, celebration and … pickled items. Pickling is done when a raw food is put in an acid (vinegar) or a citrus juice or soaked in brine solution. Years ago, pickling was used to keep foods from spoiling during long sea […]

By Louise Bettison LEARNING to distinguish between table and oil olive trees should be compulsory for anyone wanting to establish an olive farm, according to grower Donald Mackenzie.

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 […]