Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Why We Love It: <10 ingredients, high protein, special occasion-worthy Tender and juicy swordfish steaks are drizzled with vinaigrette and topped with crushed olives for a foolproof meal that looks oh ...

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 ...

In Italy’s Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the ...

Did you know there are a ton of different kinds of olives? Let's break them all down for you so you can discover which type ...

Makes 1 1/2 pints or enough to serve 6 Many years ago, a friend who is an extraordinary cook would make her own marinated olives and pop them into the microwave before serving them, so they were ...

If there’s a scrappy bouquet of parsley wilting on your counter, or a few scraggly mint leaves drying out in the back of your fridge, I have just the recipe for you. Well, it’s not exactly a recipe, ...

I've always gravitated toward black olives; I think my first experience was when I had them on my favorite Subway sandwich and they were delightful. Green olives, for whatever reason, were the bane of ...