That old jar of olives in your fridge may not be safe to eat. Here's how to spot the red flags before a funky bite ruins your ...

We love olives on cheese plates and pizzas, in salads and sandwiches—you name it. Still, we’d be lying if we said the suckers never got lost in the clutter of condiments in our kitchen. If you’re ...

If you have access to fresh olives, this simple brining technique will leave them ready-to-eat in a matter of weeks. Instructions: Make a brine by dissolving 1/4 cup salt in 2 1/2 cups water. Place ...