Olive Oil

This wonderful book by Jacques Chibois and Olivier Baussan, will walk you through the colors, flavors and production locations of olive oil.

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.

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.
Like wine olive oils have grand cru's(French for great growth) and best years.

Olive oil is a mono unsaturated fat, which rids the body of bad cholesterol (LDL) and increases good cholesterol (HDL) in the blood.
Olive oil is rich in vitamins particularly E and K.
Cold pressed extra virgin olive oil is the most expensive and pure form.

It is best to store olive oil in dark glass or stainless steel in air tight containers and store in a dark cupboard to keep as fresh as possible. Air can turn it rancid.

Soak herbs in your olive oil to add flavor. Use one part butter to one part olive oil, mix well and chill to create your own low calorie butter spread.
Fry with it, dip your bread in it, create your own salad dressings.
Above all learn about the different types of olive oil and their flavors and use it daily in your own kitchen for the full benefits to your health and the full flavor to your pallet.

Enjoy your food! Read the book, order it via this link .
Cheers to your health!

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