Product details
- ISBN 9781419784835
- Dimensions: 152 x 213mm
- Publication Date: 15 Oct 2026
- Publisher: Abrams
- Publication City/Country: US
- Product Form: Hardback
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Brimming with trivia, expert tips on buying and storing, and easy recipes, The Little Book of Olives is a stylish, fun guide for anyone who loves olives.
Olives are everywhere. Step into New York’s Big Night, browse the playful designs of Wear Your Snacks, or glance at the cocktail menu of your favorite bar, and you’ll see that this timeless snack has rolled to the very center of today’s food culture. They’ve inspired custom ceramics, luxury glassware, jewelry, even throw pillows. And no wonder: these salty, briny fruits are iconic.
The Little Book of Olives celebrates this moment in olive obsession. Packed with history, agricultural insights, photographs, and illustrated infographics on varietals and preservation methods, it offers practical advice on buying and storing olives, profiles of restaurants, bars, and makers shaping olive culture, and 25 recipes that showcase their versatility.
From Tapenade Toasts and Olive Rosemary Breadsticks to Labneh with Green Olives and Preserved Lemon, and even a Dirty Martini, this stylish guide is designed for today’s olive lover. It's the perfect gift for the olive fan in your life.
Humans have been eating olives for over 100,000 years, yet we keep finding new ways to enjoy them—from Ferran Adrià’s famed “liquid olives” at elBulli to olive oil caviar, freeze-dried olives, and olive-infused spirits available with a few clicks online. For chefs, a simple bowl of marinated olives can be a canvas for seasonal flavors; for home cooks, they’re both a shortcut to elegant entertaining and a springboard for endless creativity.
Whether you’re a martini drinker who always asks for extra olives or a host looking to turn a simple snack into a statement, this book transforms olive appreciation into olive expertise.
Anna Hezel is a food journalist with published work in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach, and more. She has appeared on CBS Sunday Morning, NPR’s Weekend Edition, Pix11’s New York Living, KCRW’s Good Food, CBC’s Q, and Wisconsin Public Radio, and has hosted numerous panels and conversations in front of live audiences. Hezel’s book on another on trend food, tinned fish, Tin to Table, was an Amazon editors’ pick, a Bon Appétit Best Cookbook of Spring 2023, and a Wired Best Cookbook of 2023.
