Olive Oil by Peggy Knickerbocker

  • Brandade of salt cod (page 38)

    from Olive Oil From Tree To Table: From Tree to Table Olive Oil From Tree To Table by Peggy Knickerbocker

    • Categories: Dips, spreads & salsas; Appetizers / starters; Suppers; French
    • Ingredients: salt cod; garlic; russet potatoes; white pepper; baguette bread
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  • Roasted beet, walnut, Gorgonzola, and arugula salad

    • kbrooks on December 14, 2025

      Made this with red beets, arugula, Pt.Reyes blue cheese and pecans (husband doesn't like walnuts). Great flavor combination. Reduced olive oil to 1/4 cup and increased balsamic vinegar to 3 tablespoons. Definite repeater.

  • Oven-roasted asparagus

    • kbrooks on March 12, 2025

      Oven roasting is definitely the way to go with asparagus! Super quick and easy. I left out the parmesan because our main was a tortellini dish with parmesan. But I am sure it will be great with the parmesan as well.

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  • ISBN 10 0811861767
  • ISBN 13 9780811861762
  • Published Oct 16 2007
  • Format Paperback
  • Page Count 168
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

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. Travelling to the orchards of Greece, Spain, Italy, North Africa and California they explore the process of harvesting the fruit and extracting it's essence. Readers will savour the exquisite results through recipes that range from toast with tapenade to a lavish feast fit for kings.

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