Tree to Table
For Patrice Newell, olive oil is a gift from the earth. Its origins are ancient, its uses manifold and its flavours sublime. It can turn an ordinary meal into a feast and bring out the connoisseur in all of us. This passion is shared by the twenty cooks and chefs who have contributed their favourite recipes to this glorious book on the culinary pleasures of Australian olive oil. Patrice takes us on a journey through the olive groves of Australia, arguing for local oil over imported oil. She teaches us how to identify good oil and recognise the evils of rancidity.