Olives add a pop of briny, salty flavor to salads, tapenades, roast meats, and yes, martinis.
The classic New Orleans cold cut and olive salad sandwich gets pressed.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
Whole wheat pasta adds chewy texture in this simple, summery chilled salad.
Grilled tuna steak with Bibb lettuce and fried capers.
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.