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 ...

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 ...

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 ...

When the weather is hot, and it’s too stifling to cook or move, this salty, briny olive concoction will hit the spot. It’s called olivada. Similar to tapenade, minus the anchovies, the star ingredient ...

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 ...

Recently, I was sitting in my office and my phone rings and I see that the call is from David Suissa, editor of the Jewish Journal. I get a little nervous because I’m wondering “What did we do wrong?” ...

Big, crisp flatbread fragrant with warm spices. A trio of fabulous dips -- fresh fava “hummus” garnished with a dollop of Lebanese yogurt and sprinkled with sumac; a rich, ripe-flavored cherry tomato ...