Olives add a pop of briny, salty flavor to salads, tapenades, roast meats, and yes, martinis.
The secret is an egg.
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.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Bright, briny, and refreshing, with a delicate touch of smoke.
The flavors of a Niçoise salad in a bite-sized snack.
Dried olives and miso paste are the secret to this sprinkle-on-everything condiment.
A recipe inspired by the original Provençal tapenade.
This Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce is a natural choice for the slow cooker.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
The classic New Orleans cold cut and olive salad sandwich gets pressed.
A light and easy salad.
The secrets to perfect whole grilled fish, every time.
Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs.
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.