Carol Firenze always knew there was something very special about the glistening golden liquid her Italian grandmothers used for cooking. They cherished the substance and wouldn't dream of cooking a meal without it; as a little girl, she learned that olive oil was important in keeping meals tasting wonderful and her family healthy. She was born and raised in Northern California not so very far away from the wineries and fine restaurants of Napa where today that very same golden liquid — olive oil — has become one of the icons of fine living.

Her earliest recollections of cooking were of her Italian grandmothers cooking family meals; the scents of olive oil mixing with fresh herbs, pasta, cheese and bread. Her grandmother told her early on that she had a proud tradition to uphold and that her very name, Firenze, translates directly into the word Florence, the capital of Tuscany, known for its fruity and robust olive oils.

Carol’s ancestors came from Liguria, a region known for its fine light olive oil. As a young adult, she traveled to Italy with her grandfather and stayed at her great aunt’s home. The beautiful seaside, terraced olive groves, fine wines and importance of family and food served with olive oil all went hand in hand. From the very moment she stepped foot on Italian soil her connection with Italy became stronger. Time seemed to move more slowly and a higher value placed on the afternoon meal (pranzo) when women spent hours in the kitchen preparing feasts for their large families and everyone gathered at the table to eat, have passionate discussions, laugh and make decisions for the following day. As she was invited into the homes of her relatives, she noted the abundance of olive oils and how they were used. The family elders — both men and women — taught her the fine nuances of olive oils that were dependent on the olives, regions and the methods of harvesting. To this day, Carol's annual trips to visit her cousins are filled with passionate discussions about olive oil, their subtle distinctions and multiple uses.

A life long educator and international management consultant, Carol received her doctorate in education at the University of San Francisco, with a focus on cultural and communicative understanding. In the background has always been her deep interest in anthropology and in the cultural history of commerce, health and medicine, beautification, rituals and culinary practices. Carol received her Olive Oil Consultant Certificate of Accomplishment from the Italian Olive Oil Center at the Italian Culinary Institute in New York and is on the Board of the California Olive Oil Council. This book reflects her passion to educate others on the breadth and depth of the uses of olive oil.