My olives have been brining for 2 months, and are still quite bitter. I read to keep them in a cool place, here in Arizona when I started this process it was st
I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that som
The taste is so strong, and I haven’t even baked it yet. How do I make it taste better? I added it as a butter substitute... now what do i do?
I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
I often see numbers like 91/100 CV when buying olives. Example: GREEN OLIVE MACARICO GORDAL 91/100 CV 500G What do these numbers mean? I tried to do some resear
Will any marinade soften overly tough large green olives? I tried simmering in veggie broth before stoning and adding to pasta sauce: even an hour made little d
I opened this jar 3 weeks ago. I had written the date on it when I opened it. I just took it out to use some green olives a salad and the brine has turned inky