The healthy benefits of olive oil have been enjoyed for centuries throughout the Mediterranean but only recently are they being appreciated worldwide. This fascinating and unique book - both a history and a practical compendium - covers the ancient history of the tree, the olive, and it's oil. It explains growing, harvesting, pressing, and tasting; describes the different olive varieties, their qualities and flavours; provides a glossary of tasting terms; and examines the latest medical research into the health benefits of olive oil.
Anne Dolamore retraces her journey through the olive growing countries of Spain, Italy, France, Morocco and Greece, sharing over 100 recipes collected during this time in this beautifully illustrated volume.
