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Olive Oil
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The "Grands Crus" of Olive Oil
When using olive oil, think of it like a great wine. When you choose a dish to serve with a Burgundy, for example, or a Bordeaux or an Italian or Chilean wine, you try to pair flavors and nuances to determine what will go together - the wine should flatter the food but not overpower the subtle balance of flavors. It is the same when choosing olive oil.
Some recipes
Naturally we can't list all the recipes containing olive oil, but we're giving a few examples to help you understand how to best use it. Have a look as well at our recipes from Provence, and our recipes listed by country: click on Italy, Spain, Middle Eastern countries and other Mediterranean countries to discover more cuisine based on this "distilled sunshine."
Recipes
Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, France
Soy Vinaigrette
Kiyomi Mikuni
Artichokes Preserved in Oil
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Stuffed ceps, Piedmont-style (113.7 cal)
Luisa Marelli Valazza
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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