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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.
This pasta packs an aromatic punch.
The classic olive spread from Provence.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Dried olives and miso paste are the secret to this sprinkle-on-everything condiment.
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.
The secret is an egg.
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.
Dehydrating rosemary and olives in the microwave is the key to great spiced nuts.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
A light and easy salad.
A recipe inspired by the original Provençal tapenade.
The flavors of a Niçoise salad in a bite-sized snack.
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.