Olives add a pop of briny, salty flavor to salads, tapenades, roast meats, and yes, martinis.
This crusty, moist focaccia requires no kneading or stretching.
The classic olive spread from Provence.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Bright, briny, and refreshing, with a delicate touch of smoke.
The secrets to perfect whole grilled fish, every time.
Dried olives and miso paste are the secret to this sprinkle-on-everything condiment.
The secret is an egg.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
This Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce is a natural choice for the slow cooker.
A recipe inspired by the original Provençal tapenade.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
A light and easy salad.
Dehydrating rosemary and olives in the microwave is the key to great spiced nuts.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.