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 ...

Olives may have originated in the Mediterranean, but these days they’re increasingly a Lone Star staple. Texas is home to a nascent but growing olive industry thanks to a not-too-hot, not-too-cold ...

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, ...

An exotic bevy of briny orbs has joined those pimento-stuffed greenies. They await use in summer dishes. In the heat of summer, much of the nation can feel like a sun-drenched Mediterranean country.