olives101OLIVE NEWS & INFORMATION

Every olive on earth, and the oil it becomes.

An encyclopedia, true stories the sellers won’t tell you, and notes in two languages. From someone who spent twenty years in the trade and has nothing left to sell.

The centerpiece

The oldest olive tree in the world

In a village in Crete stands an olive tree perhaps 4,000 years old — still making olives. A timeline of everything it has outlived… and the one thing that might finally get it.

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Latest articles · les dernières

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EN

Pizza Olives: What Those Black Rings Actually Are

The black rings on a takeaway pizza are sliced California-style black olives, and they are black because of oxidation and iron, not ripeness. They are picked…

EN

Is Olive Oil a Neutral Oil? And Is It the Same as Cooking Oil?

No, olive oil is not a neutral oil, and that is the entire point of it. A neutral oil is one bred or refined to taste…

EN

Braising With Olives: Chicken, Lamb and Fish

Olives are at their best in a braise, and at their most easily ruined. Slow, wet heat is the one method that rewards them properly: the…

EN

Cooking With Olives: A Practical Guide

An olive that is delicious from the jar can wreck a dish, because heat does three things to it: it drives out salt, it softens the…

EN

The Olive Genus: How Olives Are Classified, and What Is Not an Olive

The olive belongs to the genus Olea, and the one we eat is Olea europaea, a member of the olive family Oleaceae alongside ash, lilac, jasmine…

EN

Are Kalamata Olives Good on Pizza? Yes, With Two Adjustments

Kalamata olives are excellent on pizza, and they ruin more pizzas than any other olive. Both statements are true, and the difference between them comes down…

EN

Green or Black Olives on Pizza? What Each One Does

Black olives blend in, green olives stand out. That is the whole decision in six words, and it is a decision about the rest of the…

EN

Wine Pairing With Olives

The short answer: reach for dry, salty-friendly wines with real acidity and skip anything sweet or heavily oaked. A crisp fino or manzanilla sherry is the…

EN

Why Olive Trees Live So Long

Olive trees live for centuries — often several hundred years, and in rare cases well over a thousand — because they can endlessly regenerate themselves from…

EN

Oleic Acid in Olive Oil: What It Is and Why It Matters

Oleic acid is the single fatty acid that makes olive oil what it is. It accounts for roughly 55 to 83 per cent of the fat…

EN

Why Are Olives So Salty?

Olives are salty because raw olives are far too bitter to eat, and salt is the workhorse that fixes that. Straight off the tree an olive…

EN

Why Are Canned Black Olives So Black?

Those glossy, uniformly jet-black olives in the tin aren’t black because they ripened on the tree that way — they’re black because of oxygen and a…

The exposés · what the sellers don’t tell you

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The encyclopedia · one page per olive

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❀ The lavender room

Its beauty, its origins, its history — the varieties, the fields, the pictures.

“What does lavender have to do with olives? Well — I’m glad you asked. I just love both, and to me they’re the perfect match.”

Step into the lavender room →