Charred over high heat and tossed with a punchy herb sauce, this quick seafood dish is bright, smoky, and deeply satisfying.

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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 ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

I visited Seville, Spain a couple years ago in early autumn. Despite it being October, the heat did not relent and the sun stayed posted in the sky. I remember sitting in the hotel courtyard just ...

She may not have been there from Day One: When the Santa Monica Farmers market first opened, Amelia Saltsman was living in Malibu, running a cooking school, raising young children and driving to ...

Makes 1 1/2 pints or enough to serve 6 Many years ago, a friend who is an extraordinary cook would make her own marinated olives and pop them into the microwave before serving them, so they were ...

If you've got a charcuterie board in a mind for a New Year's Eve bash, then you know that olives are a must for a salty and briny bite. However, they deserve a little more love than just being drained ...

Mary's new favourite lunch – quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping. For this ...