The Flavors Of Olive Oil

In THE FLAVOURS OF OLIVE OIL, Deborah Krasner guides readers step by step through the special taste and aroma characteristics of 75-100 different olive oils, classifying them into four distinct groups: delicate and buttery, fruity and fragrant, mild and peppery, and green and grassy, and providing sources for each. Each type of oil is best suited to a particular type of dish, and Krasner includes almost 100 recipes, ranging from appetisers to desserts. Delicate and buttery oils are subtle, and combine well with tender lettuces, fresh peas, mild cheeses. Krasner uses this kind of oil in her Fava Bean Soup and Buttermilk Lemon-Almond Cake with Strawberry Coulis. Fruity and fragrant oils have personality, and stand out drizzled over pasta, mixed salads and mildly flavoured meats like chicken breast. Mild and peppery oils can surprise you with a warm burn at the back of your throat. Use them for dipping bread and vegetables, or in dishes like Olive Oil Bathed Spring Vegetables. Green and grassy oils are the strongest of all, to be used in bruschetta or poured over a bean soup just before serving.

Have you recently become enamored with fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars, only to take them home and wonder: what exactly do I do with them? With more than 185 recipes that go way beyond salad dressing, Emily Lycopolus provides you with simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products such as lemon-fused olive oil, basil-infused olive oil, pomegranate balsamic vinegar and many more. Every recipe is guaranteed to take your dish from ordinary to exceptional. Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products. The Olive Oil and Vinegar Lover's Cookbook provides you with possibilities that are truly endless.

A cookbook from Global Gardens covers how the business got started, the production of their olive oil and flavored vinegars, featured products, recipes from celebrity chefs, and recipes from the author/founder.

Safeguard your bottles from light and heat. Create amazing aioli, the greatest gazpacho, the perfect pasta dish, and magnificently moist cakes (marvellous marinades and delectable dressings too). There are useful notes on how to flavor your oils, and some skin-soft solutions to help with shaving and moisturizing. "Little Book of Olive Oil Tips" is a great and glossy collection of tips.

Golden green, deep green, jade, limpid yellow or sun yellow in color; bitter, sweet, spicy, harmonious, soft, sweet, fruity, delicate or fiery in character; tasting of almond, apple, artichoke, mown hay or citrus fruits-- there are innumerable olive oils and each has its own personality. Like wines, the flavors of olive oil reflect the soils and climate in which the olives are grown. And like wine, olive oils have their grands crus and their exceptional years. In the first part of this book, Olivier Baussan, one of the great olive oil connoisseurs, takes you on a wonderful journey through the olive groves, presses and mills of the Mediterranean region. This is an invitation not only to discover the finest oils, but also to savor the conviviality of Provence, Corsica, Italy, Spain, Greece and Galilee. In the second part, the celebrated chef Jacques Chibois presents fifty recipes ranging from traditional baked sea bream prepared with Sicilian olive oil, to astonishing madeleines made with olive oil from Haute-Provence and pumpkin fritters made with Catalan olive oil. The final section, the Connoisseur's Guide, provides information on selecting, appreciating and buying fine olive oils. Illustrated with more than 150 color photographs, this is a book to be enjoyed again and again, both for its superb images and its extraordinary recipes. Thanks to the growing interest in healthy eating and the popularity of Mediterranean cuisine, olive oil has become fashionable. In some restaurants, olive oil rather than butter is served with the bread, while in others you are given a choice of oils for seasoning salads, pasta and vegetables. Until recently, the concept of the cru-- the term for a high-quality vineyard-- was restricted to wine, but it is now spreading to olive oil. As with wine, the flavor of an olive oil is determined by a range of factors, including olive variety, location, production methods and vintage. This book is an invitation to discover the world of fine olive oils through a gourmet's tour of Mediterranean groves. A selection of recipes perfected by the celebrated chef Jacques Chibois demonstrates how different oils can be used to great effect in a range of dishes. A Connoisseur's Guide provides information on olive production around the world, the different varieties and their characteristics, and the classification system for olive oils, as well as the names and addresses of producers, shops and museums.

If you were to choose only one sort of oil to stock in your home, you couldn't go far wrong making olive oil your cupboard staple. As the Only Olive Oil Cookbook will show you, olive oil is a great ingredient for lots of recipes; sweet and savory. Furthermore, it's beneficial for your body and brain. It's true to say, olive oil is nature's gold. Olive oil can enhance the flavor of sweet and savory foods. Regardless of the cooking method, it conducts higher temperatures meaning that your food will cook a lot more quickly. There is a wide range of olive oils on the market today, and each one differs in flavor due to the refining process it undergoes before it is bottled for sale. Good quality olive oils can be recognized by their color, and this will depend on the variety of olives used and the region in which they are cultivated. It can taste nutty, peppery, tropical, grassy, fruity, bitter, and green, and while some olive oils are bold and intense, others will be mild. You can also buy a number of flavor-infused oils too. There are lots of different grades of olive oil, as well as varieties. Extra-virgin olive oil is perfect for cooking, for salad dressings, sauces, bean dishes, pasta, veggies, and grilled fish; it can add body, richness, and flavor. Extra-virgin olive oil carries a lot of flavors compared to others and comes at a much higher cost, so here is a guide to cooking and baking with olive oil. Baking: Banish the butter and instead opt for a buttery olive oil Dressings: Chose fruity robust tasting olive oil regardless of whether you are drizzling it over soups and salads or using it as the basis of a salad dressing Frying: When deep frying go for a filtered olive oil that is less expensive Poaching: A mild tasting, less inexpensive oil is ideal for poaching fish Searing: Take care not to burn or overheat the olive oil and choose a fruity variety with medium-body Olive oil is the foundation of the Mediterranean diet. It's rich in healthy fats and high in antioxidants. What's more, studies show that it helps to lower cholesterol and reduce the risk of cardiovascular disease and certain types of cancer. From salads to sauces, pasta and roasts to cakes and cookies, the Only Olive Oil Cookbook will introduce you to an amazing ingredient along with its myriad of culinary uses.

Offers recipes for more than one hundred dishes that showcase olive oil as an ingredient, explores the history and culture of the liquid, and argues for its therapeutic and preventative effects.

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.