Olive Oil: From Tree to Table
July/Aug. 2008 California Country magazine
By Kate Campbell
Sometimes called “liquid gold,” olive oil has a rich history and culture that is reaching from its ancient origins into today’s California cuisine. Noted food writer Peggy Knickerbocker teams with photographer Laurie Smith to create Olive Oil: From Tree to Table, part cookbook, part history lesson, large part beautiful photos. $19.95 from Chronicle Books in softcover. Order from local booksellers or online at www.choniclebooks.com.