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 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 light and easy salad.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
Low, slow, and (mostly) takes care of itself.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
Bright, briny, and refreshing, with a delicate touch of smoke.
The classic New Orleans cold cut and olive salad sandwich gets pressed.
Dehydrating rosemary and olives in the microwave is the key to great spiced nuts.
The secret is an egg.
A recipe inspired by the original Provençal tapenade.
The secrets to perfect whole grilled fish, every time.
Is it true you shouldn't use olive oil for high-heat cooking? @dgritzer finds out.
Everything you need to know to buy a better bottle of extra-virgin olive oil.