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 ...

Olives bring Mediterranean flavor and history to your table, with ancient roots in Greek, Roman, and Egyptian cultures. The curing process—using water, brine, lye, or salt—transforms bitter raw olives ...

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 ...

There’s a right way and a wrong way to do olives. The wrong way is by lye-curing, the cheap, fast way they’re canned for mass consumption — at a loss of true flavor. The right way is by brine-curing, ...

Fresh olives might sound delicious, but they're certainly not the same as the tangy, flavorful table olives you're used to finding on a snack board.

My attraction to olives began when I was about 10 years old. My parents belonged to a monthly supper club in which about 10 couples took turns hosting a formal sit-down dinner in their homes. The ...

People often have strong preferences when it comes to olives. Green olives are known for their sharp, briny flavor, while black olives are milder and smoother. They may seem very different, but ...