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tipstools tips 2008 04 how to pit olives
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This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
4.6
(4.63)
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A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
3.5
(3.5)
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Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
4.7
(4.74)
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This fun, citrusy cocktail snack is for olive lovers only.
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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
3.7
(3.67)
Easy
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Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.
4.5
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While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.
4.0
(3.78)
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Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
5.0
(4.76)
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Turn summer’s bounty into a full meal with some blistered cherry tomatoes, cooling yogurt, and a drizzle of balsamic glaze piled on top of fried bread.
4.7
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.
4.0
(4)
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“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
4.0
(3.98)
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A big soup spoon is the way to go for oil basting.
4.0
(3.88)
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A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and a shatteringly crisp crust.
4.3
(4.29)
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If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.
3.5
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Vegan
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Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
4.6
(4.57)
Easy
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With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.
4.4
(4.36)
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Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
4.7
(4.69)
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Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.
5.0
(5)
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This cheeky chicken recipe crams all of the iconic flavors of a dirty martini—olive brine, vodka, vermouth, and all—into a savory one-pan meal.
4.5
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4.0
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There are many (many!) Thanksgiving turkey recipes out there. But this roast spatchcock turkey recipe with its aniseed and orange dry brine is, as former BA test kitchen director Carla Lalli Music put it, “for people who want a turkey that actually tastes good, and not a turkey that just looks good.” (Watch her make this recipe.)
4.0
(3.96)
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An appetizer you can have it ready within 10 minutes of walking in the door.
4.7
(4.68)
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
5.0
(5)