In this photographic journey through the world's olive groves, acclaimed food writer Peggy Knickerbocker and photographer Laurie Smith trace the origins of the oil of the gods. Traveling to the orchards of Greece, Spain, Italy, North Africa, and California, they explore the process of harvesting the fruit and extracting its essence. Readers will savor the exquisite results through recipes that range from toast with tapenade to a lavish feast fit for kings. A culinary adventure complete with photographs and dozens of spectacular recipes, this new edition of the best-selling Olive Oil: From Tree to Table is a graceful and inspirational homage to a divine elixir. This title was selected in the New York Times list of 'most-stained' favorite cookbooks from a miscellany of chefs, authors, shop and restaurant owners, stylists and bloggers.