Also, why some olives are green, some black, and some purple ... but only one is red. AnnaPustynnikova / GETTY IMAGES If you want to infuse your food with a taste of the Mediterranean, reach for ...

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 ...

The cooks at Christopher Kimball’s Milk Street make a crisp, colorful romaine and radicchio salad. They give it meaty, briny flavor from oil-cured olives and a fruity tang from pomegranate molasses.

A close-up of canned pitted black olives - The Image Party/Shutterstock These days, many Americans are first exposed to olives in canned form -- more specifically, those pitted black olives you might ...

Pity the canned Lindsay olive. That bland black fruit, long the pride of California and a party-tray staple, has been upstaged by supermarket olive bars. Since their debut in the Bay Area more than a ...

Many people don't know that salty, chewy olives are actually a fruit. Their long, fascinating history and wildly varied forms make them a great ingredient in the kitchen and a rich source of ...

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. It’s light and fresh, but hearty enough to serve for brunch or a light supper. In ...

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. It’s light and fresh, but hearty enough to serve for brunch or a light supper. In ...