Olives

Winner of the James Beard Award Until one stops to notice, an olive is only a lowly lump at the bottom of a martini. But not only does a history of olives traverse climates and cultures, it also reveals fascinating differences in processing, production, and personalities. Aficionados of the noble little fruit expect miracles from it as a matter of course. In 1986, Mort Rosenblum bought a small farm in Provence and acquired 150 neglected olive trees that were old when the Sun King ruled France. He brought them back to life and became obsessed with olives, their cultivation, and their role in international commerce

Art · Geography · Edible Oils Quality and Analysis · History

• The Links between Protected Areas, Faiths, and Sacred Natural Sites

  Open Access•Nicole Dudley, Nigel Dudley et al.•Conservation Biology•2009

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• Land of Symbols

  Nasser Abufarha•Identities•2008

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• Extra Virgin Olive Oil and Slow Food

  Open Access•A Meneley•Anthropologica•2004

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• Blood, Sweat and Tears in a Bottle of Palestinian Extra-Virgin Olive Oil

  A Meneley•Food Culture & Society•2011

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• The olive and imaginaries of the Mediterranean

  A Meneley•History and Anthropology•2020

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• Like an Extra Virgin

  Open Access•A Meneley•American Anthropologist•2007

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