Olive
A Global History

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Distributed for Reaktion Books
125 pages
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41 color plates, 7 halftones
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4 3/4 x 7 3/4
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© 2011
- Contents
- Review Quotes
Table of Contents

Contents
Introduction
1. The Ancient Roots of the Olive
2. Ointments, Anointments and Holy Oil: The Olive in Ritual
3. Harvesting, Pressing and Curing
4. The Olive Meets the New World
5. Good Fat and Bad Fat: The Mediterranean Diet
Recipes
Appendix: Olive Varieties
References
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
1. The Ancient Roots of the Olive
2. Ointments, Anointments and Holy Oil: The Olive in Ritual
3. Harvesting, Pressing and Curing
4. The Olive Meets the New World
5. Good Fat and Bad Fat: The Mediterranean Diet
Recipes
Appendix: Olive Varieties
References
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
Review Quotes
Winterthur Portfolio
“A fun, smartly written series appropriate for a popular audience that likes to eat . . . the Edible series books provide level-headed and enjoyable overviews of food culture . . . These will create a little library that any foodie will be proud to show off . . . aesthetically pleasing volumes with decent content that would make good presents.”
—Winterthur Portfolio, on the Edible series
Food Site of the Day
“Lanza’s little Olive book is as trim as the olive itself. . . . Lanza paints an interesting history of olives. . . . This book makes an excellent olive gift to yourself or to all olive-loving friends.”
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