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 ...

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 ...

If you have access to fresh olives, this simple brining technique will leave them ready-to-eat in a matter of weeks. Instructions: Make a brine by dissolving 1/4 cup salt in 2 1/2 cups water. Place ...

Dear Lisa: I have a recipe that calls for "dry cured" olives. Could you please tell me what they are and how they differ from the olives I usually see at my grocery store? -- Pam S. Dear Pam: First, a ...

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

I like olives. I like eating olives, drizzling olive oil on top of a green salad and dipping toasted bread in it. I like looking at olive trees, especially the leaves — a silvery, slender, ...