Olive Oil: From Tree to Table

by Peggy Knickerbocker, Maggie Blyth (Foreword), Laurie Smith (Photographer)

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 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 From Tree to Table is a graceful homage to this divine elixir. Olive Oil is a 1998 IACP Award nominee.

Genres: Cookbooks, Cooking

168 pages, Paperback

First published January 1, 1997

Reviews

[Rogue Reader]

Lovely history and background of the olive and its oil with recipes and photos.