The olive oil cookbook

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Once a source of light, lubrication, preservation, and beautification, olive oil has significantly contributed to civilization. The cultivation of the olive tree predates written history, likely beginning in ancient Persia. In ancient Greece, olive oil was vital to civilized life, with groves deemed sacred. By the Roman era, olive groves thrived in Italy, southern France, Spain, the Mediterranean islands, and along the North African coast. Today, over 800 million olive trees exist globally, with about 90 percent still in the Mediterranean region. Whether drizzled over salads and breads or used in cooking, olive oil is a magical ingredient that enhances flavor, soothes sharp tastes, and adds richness. This book presents an extensive selection of olive oil recipes from countries that have long produced it. Featured are classic Mediterranean favorites like Bagna Cauda, Tapenade, Aioli, and Pistou, where olive oil is central. Additionally, it includes dishes where olive oil plays a key role, such as Bouillabaisse and Eliche with Pesto. With tips on using olive oil for dressings, drizzling, finishing dishes, or dunking, the book showcases olive oil's versatility, fabulous flavors, and soothing richness.