Olive Oil: The Essence of the Mediterranean

This work contains 20 fabulous recipes for drenching, drizzling, dressing and dipping with the essential ingredient of the Mediterranean. It is a celebration of the olive's history and versatility, and a fascinating guide to the different types of olive, the olive harvest and methods of picking, the milling and pressing processes, and how to select perfect olives for eating. It is a superb selection of olive oil recipes from the countries that cultivate the olive and press the oil, from Italy, Greece and Spain, to the North African coast. This enticing book offers a selection of classic olive oil recipes, taken from the countries that have produced it for centuries. Dishes include Mediterranean favourites such as Bagna Cauda, Tapenade, Aioli and Pistou, in which olive oil is a central ingredient. There are also dishes where olive oil doesn't dominate but has a key role, such as Bouillabaise and Eliche with Pesto. With tips on how to use olive oil for dressings, drizzling, finishing off a dish or just dunking, this book captures the olive oil's versatility, fabulous flavours and soothing, golden richness.
Useful advice is offered on selecting oils for specific and particular culinary purposes, explaining how the oil is made, where the best pressings come from, and the characteristics of the main oil-producing countries - Spain, Italy, France and Greece. There is also detailed information about the health benefits of olive oil and how it is used within beauty and well-being treatments.