Kalamata olives, loaded with heart healthy fats, are my all time favorite olive — I’ve been known to eat an entire jar of pitted Kalamatas in a sitting. When I’ve been able to show olive-eating ...

These aren’t my mama’s olives. Not the pickle-like sharpness of the pimiento-stuffed olives that swam in Mom’s occasional martinis. Not the pitted, crow-feather-black olives that cuddled between ...

Italian Kitchens have been greatly influenced by Mediterranean and European countries. Along the northern tier, countries such as France and Switzerland share their meats, cheeses, crepes, breads, and ...

Coffee, endive, radicchio, capers — if none of those delightfully bitter ingredients appeal, this isn’t going to be your favorite read. Today’s topic: Kalamata olives, those pungent, salty, pleasantly ...