If you have access to fresh olives, this simple brining technique will leave them ready-to-eat in a matter of weeks. Instructions: Make a brine by dissolving 1/4 cup salt in 2 1/2 cups water. Place ...

Olives may have originated in the Mediterranean, but these days they’re increasingly a Lone Star staple. Texas is home to a nascent but growing olive industry thanks to a not-too-hot, not-too-cold ...

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 ...

This delicious olive mixture was inspired by David Tannis, a professional chef for over 30 years in such highly regarded ...

Salty cured black olives, spicy chile flakes and bitter radicchio leaves, which bake up crispy, combine to make the perfect foil for rich salmon. Heat the oven to 325 degrees. Place the salmon in a ...

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, ...

In this elegant sheet-pan supper, salmon fillets are slathered with a flavor-packed butter of smashed garlic and salty, oil-cured olives. Simply seasoned with olive oil, salt, and pepper, fingerling ...

CORRALITOS — For a few weeks, Dos Aguilas Olive Oil is offering olive curing classes and u-picks at its olive grove. Saturday morning u-picks begin Oct. 13 and will continue each Saturday through Nov.

The elegant bowl of olives at your dinner table might make your lips pucker with their salty-sour bite. However, fresh olives plucked directly from the branch are so bitter, they're inedible. Much ...

Each type of olive has its own unique texture, color and flavor profile. Embrace olives: Recipes and tips for cooking with different varieties You know the game you play where you have to name 10 ...