The Feast of the Olive: Cooking With Olives & Olive Oil (Maggie Blyth Klein)

THE FEAST OF THE OLIVE is a definitive and fascinating exploration of the olive and its oil. From the centuries-old olive oil factories of Tuscany to the large olive orchards of California, Maggie Blyth Klein uncovers the mysteries and the marvels of these culinary staples.

The book presents over 75 superb Provencal, Tuscan, Mediterranean, and Californian recipes, using a variety of olives and oils. Chapters on the history of the olive and the nutritive and botanical olive, among others, offer cooks important information underlying the use of olives and olive oil in cooking. An illustrated Olive Glossary presents almost two dozen olives – from Kalamatas to California “black-ripes” – and olive lovers will learn several techniques for curing olives at home.