December 8, 2012
Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
October 9, 2011 |
The anonymous stone building on the outskirts of Civitella, my Umbrian hilltop village, was a mystery to me. Every time I drove past, it was shut up and seemingly deserted. But on one moonless night in November, lights blazed through the dirt-encrusted windows, and tractors, trailers, little Fiat 500s and the three-wheeled trucks called Apé were strewn across the road outside. I stopped my car, pushed open the building's iron door and stepped into a room filled with the rush of warm air and the clanking of heavy machinery.
September 27, 1990 |
Cliff Graber, president of the Graber Olive House in Ontario, surfs, skis and skateboards with the reckless abandon of a teen-ager. He'll be 53 in December. Edna Bachstein has helped four generations of Grabers pick, pickle and pack their famous tree-ripened Manzanillo olives. At 91, she's still on the job. So are Marguerite Larned, 77, and Inez Bjorkman, 67, who together have 85 years of service with the company.
August 23, 2000 |
California's olive growers are battling a tiny Mediterranean pest that farmers say could devastate their industry in just a few years if it continues to spread at its current rapid pace. Found just two years ago on ornamental trees in backyards and highway medians throughout Southern California, the pinhead-sized olive fruit fly has since migrated into the San Joaquin Valley, the heart of the state's $100-million commercial olive industry.
September 3, 1987 |
People who will not eat fish because they are afraid of bones often can be coaxed into trying swordfish, which is a white-fleshed fish without small bones. Swordfish has gained in popularity during the last few years, both in restaurants and at home, because it also has a great flavor, particularly when grilled or broiled. During a recent visit to Toronto, I dined at Orso, a popular Northern Italian restaurant.
December 6, 2006 |
Oven-roasted olives at Mozza At once rustic and luxe, with a touch of citrus, they're warm and welcoming, just like chef Nancy Silverton. --- Lucques, Lucques, Lucques at Lucques The olives for which the restaurant is named are classy, petite and self-contained, a la chef Suzanne Goin. --- Matteo's marinated olive antipasto Red Cerignola! Green Castelvetrano! Black Gaeta! Watch out, here comes chef Don Dickman ---.