The more common methods are brine-curing and dry-curing. For brine-curing, ripe olives go into salt water and are gradually fermented over the course of a year. Salt is known to block bitterness ...

“All olives start out green and will turn black over time,” says Largeman-Roth. Depending how ripe the olive is when it's harvested, this affects the color, texture and flavor. The serving ...

Sloping hills, fertile soil and summer heat help make the Capay Valley a ripe habitat for olives, said Jim Etters, Yocha Dehe’s director of land management. “Western Yolo County really has the ...

In late June, the US Coalition for Fair Trade in Ripe Olives, which represents the nation's ripe olive industry, filed a petition asking the US Department of Commerce and the US International ...