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Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
At the Tenuta Di Capezzare, Roberto Contini Bonacassi in the Frantoio checking the olive oil. Century-old ceramic urns store Italian olive oil, made at this Tuscan estate for nearly 1,200. Valued through the ages for food, fuel, slave, and sacrament, the olive's liquid gold remains unsurpassed among oils.
Andres Nunez de Prado tastes olive oil from the cellars at Nunez de Prado. Baena, Spain.
A baby crying during his baptism at St. Sophia Greek Orthodox Cathedral in Washington, D.C., where anointing with olive oil and baptism in water signify salvation. "Oil enables the baby to slip away from the grasp of evil," says Father John Tavlarides. As for his own grasp? "I haven't lost one yet."
In uniform spendor legions of young olive trees swarm the hills of Andalusia in Spain, world leader in olive production. Thriving on heat and sun, gray-green groves have long inspired artistic souls. Wrote Renoir "... the sky that plays across them is enough to drive you mad."
At the vegetable market in the Kolonaki area of Athens, Konstantinos Kokkalis sells olves from around Greece.
Olives at the farm of Ridgley Evans. Healdsburg, California
People gathering olives in an orchard, Platana village. Sparta, Greece.
At the frantoio in San Quirico d"Orcia, Saleiti Dino (left), and Volti Giorgio prepare olives on grass mats for pressing. Tuscany, Italy.
Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
See photo in original gallery.
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