Fra jord til bord
The quality of olive oil begins long before the fruit reaches the press. From Soil to Table follows the journey from living soil and cultivation to harvest, processing and the finished product on the kitchen table. The book shows how soil health, biodiversity and production choices can affect both quality and sustainability. At the same time, the farm is tied to the broader Mediterranean tradition around food and health. A book for readers who want to understand the whole chain behind their food - not just the label on the bottle.