Olive oil has always played an essential culinary role in the Mediterranean, where olives have been cultivated for thousands of years. Today this healthful, versatile ingredient is a beloved staple throughout the world. In "Olive Oil: From Tree to Tahle," Peggy Knickerbocker and Laurie Smith trace the birth and voyage of the oil of the gods. They take us to the rustic orchards of Greece, Spain, Italy, North Africa, and California; show us the fascinating process of harvesting the fruit and extracting the shimmering essence; and let us taste the exquisite results through their own favorite recipes. From a simple midday snack of toast with tapenade to a lavish Provencal feast, here are countless ways to enjoy the fruity savor of pure olive oil. A transporting culinary adventure, "Olive Oil: From Tree to Table "is a graceful homage to this divine elixir. First published 1997.
I love this book! What a fantastic telling of olive oil's history and charms, and what an extraordinary cookbook too. Anne Lamott
A wonderful guidelbook for anyone wishing to explore the tasty nuances of the noble olive. Mort Rosenblum