This olive tapenade recipe features toasted walnuts for texture and flavor along with a bit of orange zest to brighten the ...

You know the game you play where you have to name 10 foods you would bring to a desert island? When tasked with answering this complex question I always choose olives as one of my forever foods. They ...

I like olives. I like eating olives, drizzling olive oil on top of a green salad and dipping toasted bread in it. I like looking at olive trees, especially the leaves — a silvery, slender, ...

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

When I was young, my mom bought two types of olives, canned black olives and pimento-stuffed green olives, and I loved both of them. At our house, they were primarily served on relish trays alongside ...

Laura Avery talks about curing green olives with Scott Peacock. Here's a recipe for curing your own at home with water. This method is for the green olives, not the red or purple. Crack each of them ...

While many of us primarily associate olives with their starring role in martinis, where they add that perfect briny finish to the classic cocktail, these versatile Mediterranean fruits offer so much ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...