Cultivated for thousands of years, the fruit of the olive tree has had a profound influence on human food culture. The olive is known as being a perfect source of oleate and a great supply of high-quality energy. But beyond its nutritional value, the fruit is seen as a sacred symbol of abundance and peace thanks to its unique ability to thrive in harsh environments. Mediterranean countries-like Greece, Italy, Spain, and Algeria-collectively produce more than two thousand types of olives, and the “liquid gold” oil that is pressed from the fruit plays a key role in the Mediterranean diet. Extra virgin olive oil, in particular, has become a staple on tables across the world and is the only food ingredient for which an official certification evaluation method exists.

2 Intro 8 Letter from F 12 The Land of Olives Farms and their tables that introduce famous Greek olive varieties 36 A Guide to Olives Descriptions of diverse olive cultivars 44 Agritourism Themed tours centered on olives 62 Academic Manual An olive guide to introduce the drupe’s history, culture, and traditions 84 F Cut The source of olives 102 Interview 102 Alexandros Tsiotinis Chef of CTC restaurant in Athens serving traditional Greek cuisine under the theme of. travel 108 Vasilis Leonidou Chef of fine dining restaurant Avli on the island of Crete and olive oil expert 92 On the Table Olive dishes served in local restaurants in Greece 116 User Scene Olive devotees 132 Interview Fil Bucchino Rock musician and founder of Abandoned Grove who is on a mission to rejuvenate. olive groves 138 Retail Stores specializing in olive products 146 References Recommended books all about olives 154 Index