Others may prefer chips or dried fruit, but the mighty olive will always be one of my favorite snacks. I find myself popping these little nuggets like candy, one by one until there’s nothing left but ...

You know the game you play where you have to name 10 foods you would bring to a desert island? When tasked with answering this complex question I always choose olives as one of my forever foods. They ...

Olives may have originated in the Mediterranean, but these days they’re increasingly a Lone Star staple. Texas is home to a nascent but growing olive industry thanks to a not-too-hot, not-too-cold ...

A champagne toast ushers in the New Year, but revelers often begin the celebration with a martini. It's the olive sitting in the liquor that defines the party drink. When other garnishes are used, it ...

When the weather is hot, and it’s too stifling to cook or move, this salty, briny olive concoction will hit the spot. It’s called olivada. Similar to tapenade, minus the anchovies, the star ingredient ...

Today’s recipes feature some of my favorite ways to use olives beyond simply nibbling them with a chunk of cheese and a few slices of sopressata. We talk a lot about olive oil these days, but not so ...

An appetizer of Castelvetrano olives from Café Mars in Brooklyn. Photo: Hugo Yu An appetizer of Castelvetrano olives from Café Mars in Brooklyn. Photo: Hugo Yu Allegra Lorenzotti started the Send ...

Oil-cured olives (also called dry-cured) showed up often on my Sicilian grandmother's table. They would dot her rectangular pizzas or show up as antipasto alongside sharp cheeses, pickled artichoke ...