References to the olive are found in the Bible, the Koran and in the ancient histories of Greece, Italy and Egypt. The oil of the olive has always been regarded for its medicinal qualities, and it has played a significant role in the history, economy and cookery in the countries where the olive is grown. This history and practical compendium to olive oil explains how the olives are cultivated, harvested and the oil extracted, explores the mystique surrounding the precious liquid, and gives over 100 recipes from around the world showing how best to use it.