Olive: A Global History

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Overview

Olives are at once a mythical food—bringing to mind scenes from ancient Rome and the Bible—and an everyday food, given the ubiquity of olive oil in contemporary diets. In this succinct and engaging history, Fabrizia Lanza traces the olive’s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes, to the sixteenth century, when Europeans brought the olive to the New World, to the present day, when, thanks to waves of immigration and the popularity of the healthy ...

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Olive

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Overview

Olives are at once a mythical food—bringing to mind scenes from ancient Rome and the Bible—and an everyday food, given the ubiquity of olive oil in contemporary diets. In this succinct and engaging history, Fabrizia Lanza traces the olive’s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes, to the sixteenth century, when Europeans brought the olive to the New World, to the present day, when, thanks to waves of immigration and the popularity of the healthy Mediterranean diet, the fruit has successfully conquered our palate.
 
Lanza describes the role that olive trees, olives, and their oil have played in myths, legends, and literature, as well as in the everyday lives of people living throughout the Mediterranean. Also included is a global selection of recipes featuring olives and olive oil that showcase the fruit’s culinary diversity. A concise appendix of popular olive varieties, organized by country, rounds out this informative account.
 
Featuring a wealth of historical detail, useful descriptions, and delicious recipes, this book will change how you think about that bottle of Extra Virgin Olive Oil you reach for out of habit and swirl into the pan.

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Editorial Reviews

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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Product Details

  • ISBN-13: 9781861898685
  • Publisher: Reaktion Books, Limited
  • Publication date: 10/15/2011
  • Series: Reaktion Books - Edible Series
  • Pages: 128
  • Sales rank: 1,406,259
  • Product dimensions: 4.80 (w) x 7.90 (h) x 0.70 (d)

Meet the Author

 Fabrizia Lanza is a food scholar and the owner of the acclaimed Anna Tasca Lanza Sicilian Cooking School in Regaleali, Sicily.

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Table of 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

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