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.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
The classic olive spread from Provence.
The secret is an egg.
Dried olives and miso paste are the secret to this sprinkle-on-everything condiment.
A light and easy salad.
Bright, briny, and refreshing, with a delicate touch of smoke.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
The secrets to perfect whole grilled fish, every time.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
This Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce is a natural choice for the slow cooker.
The classic New Orleans cold cut and olive salad sandwich gets pressed.
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.
Savory olives get cozy with zucchini.
Grilled tuna steak with Bibb lettuce and fried capers.
A dynamite duo: ripe, juicy tomatoes and creamy burrata, joined by briny olives, lemon zest, and basil.
Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.
Everything you need to know to buy a better bottle of extra-virgin olive oil.