I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and put it in the fridge. Und
I wanted to pit a black olive, like a Kalamata, and retain the shape - is there a good clean way to take the pit out?
Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my exp
I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular oli
I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place. I'm l
When you buy or eat olives it seems that the high quality ones always have the pit left in them. If you buy cheaper, not so good olives, they will most likely b
I tried some black olive on the pizza from a USA style pizza shop and it taste really bad. Given that it is praised as a really good stuff I am wondering if it
I have recently made some home pressed olive oil but it is quite cloudy and I wanted to filter it so it will keep longer and be a bit more pleasing to the palat
Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Tha
I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other
I have been eating fresh and brined olives for years. I like the olives with the pits and usually consume the whole pit without removing it. I
With Spectre being released in cinemas around the world soon, I've been looking for some James Bond montages on youtube. One of them that I came across was the
Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants ofte
I think some water got into my olive oil bottle, which can make bacteria grow. I'm thinking of using that bottle for frying or baking, would that make using it
I have some dishes where the umami olive flavor would be perfect if not for all the saltiness that is added to the dish. I am looking for a way to mellow the sa
Here is a question from a "pre intermediate" home cook who lives in Spain. What is the difference between exta virgin olive oil, virgin olive oil, and simply ol
I was thinking about alternative ways of processing olives. Has anyone tried to bake raw olives? What did it look and taste like?
I have a jar of commercially-produced stuffed olives in garlicky olive oil. They're rather nice considering they were only cheap. On the jar it says once open
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the me
How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't