Welcome,Olive Lover number
An Ode to Olives
The Olives Home Page
Commercially Important Species: Olea europaea L.
I confess: I love olives. I can't eat pizza without them,
and am often teased by my friends about this. In order to teach them a
few things about olives, I have put together this homepage.
When I was a kid my mom used to put olives on almost everything. In
salads, on pizza, pasta, chicken, etc. In those days we used to eat black
olives a lot, before they got a bad name for high fat content. I never
ate green olives. For some reason, those little pimentos peeking out of
them put me off.
But then, many years later, I visited Morocco, where I was first introduced
to the glorious green olive. At a market in Casablanca, I found a vendor
selling dozens of different kinds of olives! What heaven! Each type was
made with a different type of vinegar, spices or mixed with different vegetables,
including small onions or even little pickled carrots. I was hooked. Now,
I no longer discriminate between olives based on color, and in fact, I
prefer the variety
of green olives. However, I later learned, green olives are actually
the unripe fruit of the olive tree, so they are really the same thing.
All About Olives
Books About Olives
Olives & Olive Gadgets
Martini Madness Shop
Recipes with Olives
OliveLovers Yahoo Group
Help support the Olive Pages by shopping for your olive and martini books here. Money earned from Amazon sales
pays to keep this website running. Thanks for helping us out!
They'll even gift wrap them if you want to send them as a gift to your
favourite olive lover!
: The Life and Lore of a Noble Fruit; Mort Rosenblum; Hardcover
Who ever thought olives would make such compelling reading? But Rosenblum's
research into the science and art of olive growing, pressing, and pickling
has made for one of the dark-horse reference gems of the year. Olives:
The Life and Lore of a Noble Fruit discusses traditional slow cold pressing
versus using hot water for speed, the distinctions between Moroccan, Italian,
Israeli, and Californian olives, the beauty and grandeur of the trees,
and the gnarled, hardy wisdom of people who've lived by the olive all their
lives, Rosenblum has produced an extraordinarily entertaining, appealing,
and readable tome.
Pruning and Training Systems for Modern Olive Growing
by Riccardo Gucci
Pruning and Training Systems for Modern Olive Growing summarises the
most up-to-date information available on current pruning techniques and
training systems. It specifically addresses the problems faced by growers,
professionals and students who are new to olive growing and provides
information previously not available in English.
Saffron, Garlic & Olives -- What better companion for the beloved olive than the most exotic of spices???
Simple & healthful recipes
featuring the beloved and specialized culinary ingredients saffron,
garlic and olives. 97 recipes are divided evenly among saffron, garlic
and olives-connoting a wonderfully self-indulgent eating experience,
the sensuous tastes, rich colors and earthy aromas of Mediterranean
The recipes are fast and easy, often familiar-but with an intriguing twist.
- Olive Recipes: Tapenade; Olive and Rosemary Focaccia; Risotto with
Prosciutto, Lemon and Olives; Fish Fillets Baked on Crisp Potatoes with
Garlic and Olives; Potato Salad with Olives, Capers and Herbs;
- Saffron Recipes: Saffron Gougere, Rice with Cheese, Saffron and Herbs; Butterflied Garlic Prawns with
Saffron; Roast Lemon Chicken with Saffron Sauce.
Extra Virgin: An Australian Companion to Olives and Olive Oil;
by Karen Reichelt and Michael Burr
of the Olive : Cooking With Olives and Olive Oil;
Maggie Blyth Klein,
Mary Rich (Illustrator); Paperback
Olive Oil: From Tree to Table; by Peggy Knickerbocker,
Laurie Smith (Photographer), Maggie Blyth Klein (Contributor) ; Hardback
From the first photograph of a gnarled olive tree with its cloud of silvery leaves, t
his book is transporting. Peggy Knickerbocker's special mission in
OLIVE OlL: FROM TREE TO TABLE is to introduce readers to 'an olive
oil culture' and her pleasure in it. The book may well inspire you
to become more of a culinary connoisseur in this department,
especially as it is possible to put together good dishes very
simply with that golden liquid.
The Olives Table -- Todd English is articulate about how he cooks. His food is uniquely Mediterranean, muscular and
sophisticated; he describes it as "refined rustic." His purpose in The Olives Table is to show home cooks how
to make simple Mediterranean ingredients "more interesting, more elaborate, more fun." These ingredients
include lobster and foie gras, as well as fresh figs, artichokes, and other seasonal foods. Many dishes are
elaborate show stoppers, as in Asparagus Risotto with Ragu of Crazy Mushrooms, Porcini Cream, and White
Truffles, or time-consuming: Free-Form Tuscan-Style Rabbit Lasagne that you would more likely want to
travel to Cambridge to enjoy. But also look for tempting, simpler dishes you can easily make, provided you
have access to impeccable, fresh ingredients like tuna and local, vine-ripened tomatoes. Look, too, for
Essential Olive Oil Companion : 100 Recipes, Varieties Histories, Cultivation;
Anne Dolamore; Paperback
Oils : 50 Recipes for Cooking With Infused Oils; Michael Chiarello,
et al; Paperback
Synopsis: This practical cookbook reveals how oils enhanced with the
essence of herbs, spices, fruits and vegetables captured at their peak
can add a gourmet touch to practically any dish. Low in saturated fats
and easy to use, flavored oils make healthful alternatives to mayonnaises
and sauces in everything from marinades and vinaigrettes to appetizers
and entrees. 24 color photos.
Lost Arts : A Cook's Guide to Making Vinegar, Curing Olives, Crafting Fresh Goat Cheese and Simple
Mustards, Baking Bread and Growing Herbs ; by Lynn Alley
Low-Cholesterol Olive Oil Cookbook : More Than 200 Recipes; Sarah Schlesinger,
et al; Paperback
Olive Oil Cookbook; Louise Pickford; Hardcover
Synopsis: Celebrates the versatility of olive oil with a delicious array
of international dishes, many with a Mediterranean influence, that include
Soupe de Poisson, New England Crab Cakes, Souvlaki, Baked Red Peppers with
Mushrooms, and Stuffed Artichokes.
Oil Cookery : The Mediterranean Diet; Maher A. Abbas, et al; Paperback
Maher A. Abbas, M.D., is a graduate of Stanford University School of
Medicine and is currently a physician with the Mayo Clinic. He is the author
of three health cookbooks, a weight loss book, and a novel. The Mediterranean
Diet: Olive Oil Cookery is the first health cookbook to offer a complete
overview of the subject. A comprehensive review of the science behind the
miraculous and curative effect of olive oil is included. Information on
how to choose which olive oil and how to cook with it is shared with the
reader. Over 150 simple but delicious recipes are included. >
Olives: Cooking With Olives and Their Oils; Ford Rogers; Paperback
See more of my favourite cook books in Naomi's
Other Olives on the Web