The olive oil cookbook

Once a source of light, lubrication, preservation and beautification, olive oil has made a unique contribution to civilization. The cultivation of the olive tree predates the written word, but seems to have begun in ancient Persia. In ancient Greece olive oil was so essential to civilized life that the groves where the trees grew were pronounced sacred. By the time of the Romans olive groves flourished in Italy, southern France and Spain, on all the islands of the Mediterranean, and along the North African coast. Today there are more than 800 million olive trees around the world, but about 90 per cent of them are still grown in their ancient home surrounding the Mediterranean sea. Whether you drizzle it over salads and breads or use it in cooking, olive oil is a magical ingredient, that adds flavor or seals it in, soothes sharp tastes, and provides an extra richness during or after cooking. This book offers a extensive selection of olive oil recipes, taken from the countries that have produced it for centuries. Recipes include classic Mediterranean favorites such as Bagna Cauda, Tapenade, Aioli, and Pistou, in which olive oil is the central ingredient. There are also dishes where olive oil doesn't dominate but has a key role, such as Bouillabaisse and Eliche with Pesto. With hints on how to use olive oil for dressings, drizzling, finishing off a dish or just plain dunking, this book captures olive oil's versatility, fabulous flavors, and soothing, golden richness. Book jacket.