Preserving olives is a centuries-old tradition that enhances their flavor and extends their shelf life. Whether you’ve ...

Dry-curing is preferred for black olives, like Nyons and Gaetas ... difference between these two curing methods lies in the use of water since both utilize salt. This single difference has a profound ...

Raw olives are extremely bitter due to a compound called oleuropein and need to be cured before they can be ... the difference between green and purple or black olives comes down to ripeness.

Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper, and olive oil in a large glass ... sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons ...