Olive Allergy: Pollen Is Common, Fruit Is Rare, Oil Is Rarer
Most olive allergies are to the pollen, not the fruit or oil. Symptoms of all 3, whether you can still eat olives, and which tests to ask a doctor about.
Read the story →Most olive allergies are to the pollen, not the fruit or oil. Symptoms of all 3, whether you can still eat olives, and which tests to ask a doctor about.
Read the story →Olive tree zone guide: olives grow outdoors in USDA zones 8 to 11. What each zone means, microclimates, pots for cold areas and where…
November 6, 2026Olive tree leaves yellow, curling or dropping? Check the season, soil, roots, light, recent changes and cold, in that order, then read each symptom.
November 3, 2026How big do olive trees get? Usually 20 to 30 feet in the ground and 4 to 10 in a pot. Size by variety, growth per year, and how pruning…
October 31, 2026Straight off the tree, an olive is inedible — bitter enough to make you wince. Curing is how we fix that, and you can do it at home…
Kalamata are ripened and brine-cured. Tinned black olives are picked green and oxidised. Why one tastes of wine and the other of almost nothing.
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 flesh, and…
In a village in Crete stands an olive tree up to 4,000 years old — still making olives. A timeline of everything it has outlived, and the one…
Back to first principles: what an olive actually is, why you cannot eat it off the tree, and how one…
California’s Central Valley quietly became a serious olive-oil region — and its university farms, festivals and strict quality seal are…
Beyond the kitchen, olive oil has a long life as a skin and hair emollient. A calm, honest look at…
Oleuropein is the bitter compound behind olive-leaf extract and much of the olive's reputation. Here is what it actually is,…
New Zealand is a tiny, young olive-oil country punching above its weight in the glass — here is why its…
By FÜSUN ATALAY, More than just a cocktail garnish, these tangy, meaty little fruit are good and good for you.…
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.”