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, ...

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 ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. If there’s one thing we can’t get enough of when it comes to ...

In Italy’s Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Never have I ever made this linguine recipe right. I’ve cooked it on more occasions than I ...

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 ...

The Green Bay Olive Oil Company just released some of their new fall flavors in the shop. Kari joins Living with Amy with some fun ways to use them. Take a look. On large 2 rimmed baking sheets, toss ...