Don Landis will talk about the history of the olive and describe how to make olives edible without lye at a workshop on Jan. 20 from 11 a.m. to 1 p.m. at Cline Cellars, 24737 Arnold Drive, Sonoma. The ...

"Curing is what transforms bitter raw olives into something delicious," Kathleen Boureston says. "There are several methods, including brining (soaking in salt water), dry curing (packing in salt), ...