Olives add a pop of briny, salty flavor to salads, tapenades, roast meats, and yes, martinis.
Dried olives and miso paste are the secret to this sprinkle-on-everything condiment.
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.
This Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce is a natural choice for the slow cooker.
The secret is an egg.
Bright, briny, and refreshing, with a delicate touch of smoke.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
A light and easy salad.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
A recipe inspired by the original Provençal tapenade.
A mix of flavorful herbs and two types of olives add variety and intensity; mild mozzarella balances it all out.
The classic New Orleans cold cut and olive salad sandwich gets pressed.
The secrets to perfect whole grilled fish, every time.
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.