"Olives are the fruit of one of the oldest cultivated trees, growing in regions surrounding the Mediterranean basin where long sunny days and temperate winters combined with rich, fertile soil are idyllic for growing.
Fermentation makes the pulp of olives edible. Fermentation takes place via a brine, which is usually prepared with a dressing of aromatic herbs so that the meat acquires an appetizing and characteristic flavor."
Read more about ingredient trends in the June issue of Culinology® magazine.
Join RCA and the Women's Foodservice Forum (WFF) at the WFF Executive Summit, July 23-24 in Frisco, Texas.
This event will feature an immersive exploration of the LEAD THE WAY initiative, or WFF’s bold drive to make the food industry the first to close the gender gap and lead the way for other industries to follow.
The Research Chefs Association (RCA) is pleased to share that it is evolving its content strategy in 2021 and beyond. This decision comes at a time when the association is seeking to digitally transfo...