Olives add a pop of briny, salty flavor to salads, tapenades, roast meats, and yes, martinis.
This pasta packs an aromatic punch.
This crusty, moist focaccia requires no kneading or stretching.
The secret is an egg.
The classic olive spread from Provence.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
This Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce is a natural choice for the slow cooker.
Dried olives and miso paste are the secret to this sprinkle-on-everything condiment.
Bright, briny, and refreshing, with a delicate touch of smoke.
A recipe inspired by the original Provençal tapenade.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
Dehydrating rosemary and olives in the microwave is the key to great spiced nuts.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
The classic New Orleans cold cut and olive salad sandwich gets pressed.
A mix of flavorful herbs and two types of olives add variety and intensity; mild mozzarella balances it all out.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
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.