The olive is not native to the Americas — it arrived as a passenger of empire. How it reached California, and grew…
This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting,…
In response to growing demand for organic olive oil and an increasingly competitive market, University of California Cooperative Extension farm advisors and…
Olive oil in sweet things sounds odd until the first bite — then it’s obvious. It makes desserts moist, fruity and grown-up,…
By Larry Cox, “The Elegant Olive” by Teresa Kennedy is part of the Cook West series. Each volume celebrates the tastes, colors,…