Bottles for everyone on your gift list, from daiquiri devoté to negroni nut.

Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer. Get the recipe for Fried Stuffed Castelvetrano Olives »

Olives are candied in simple syrup and then sunk into a flan-like cake in this recipe from chef Lionel Lévy. Get the recipe for Clafoutis aux Olives Noires Confites (Candied Black Olive Cake) »