Olive Oil

Tracing the origins of olive oil, this book explores the process of harvesting the fruit and extracting its essence. It contains recipes that range from toast with tapenade to a lavish feast fit for kings.

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In this photographic journey through the world's olive groves, acclaimed food writer Peggy Knickerbocker and photographer Laurie Smith trace the origins of the oil of the gods. Travelling to the orchards of Greece, Spain, Italy, North Africa and California they explore the process of harvesting the fruit and extracting it's essence. Readers will savour the exquisite results through recipes that range from toast with tapenade to a lavish feast fit for kings.