Olive oil is pressed from the fruit of the olive tree. Olive trees have been cultivated for thousands of years. During the summer, olives change from green to reddish violet, then turn black when ripe. Workers shake the trees to loosen the olives which are caught on nets below. During the first 72 hours, olives are ground to form a paste which is pressed between flat disks. The reddish oil and water mixture is separated and then the oil is filtered. The remaining olive paste is pressed again. It takes 2,000 olives to produce one quart of extra virgin olive oil—which comes from the first cold pressing.

    2 pounds small red potatoes
    3 garlic cloves, crushed in a garlic press
    3 tablespoons extra virgin olive oil
    ½ teaspoon salt
    2 teaspoons dried rosemary, crushed in a mortar with a pestle
    ¼ teaspoon ground black pepper

1.  Preheat the oven to 350°.

2.  Place the potatoes, garlic, oil, salt, rosemary and pepper in a
     4-quart casserole, toss well.

3.  Bake for 1 hour, turning occasionally.

     Makes 6 servings