With a history as old as the Bible, the humble olive has matured into a sophisticated culinary treasure. Enter any fine restaurant and you will find the sumptuous flavor of olives in cocktails, appetizers, salads, and entrées. The Sophisticated Olive is an informative guide to this glorious fruit’s healthful benefits, uses, and tastes. It also presents over 100 kitchen-tested recipes, all made with either the delicious olive or its luscious oil.
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No other single fruit matches the historical influence and appeal of the olive. Whether used to make olive oil or cured for the table, the olive dominates the Mediterranean basin's cuisine. Marie Nadine Antol's The Sophisticated Olive makes clear the olive's centrality to culinary progress. Early Greek art manifests all aspects of the olive tree's cultivation and the processing of its oil. Those who have eaten olives only from supermarket shelves may be unaware that the freshly harvested olive is a foul-tasting, bitter fruit whose naturally occurring chemicals require leaching to become palatable. Various additives accomplish this necessary end: salt, water, vinegar, and lye. To turn fruit into oil requires mechanical action, and Antol describes the various methods employed and compares their results. Because the land where the olives grow affects the flavor of the oil, Antol takes readers on a worldwide journey to differentiate the flavors and colors of each nation's oils. A table helpfully guides readers through the different kinds of olives typically found in grocers' cases. For those lucky enough to live in appropriate climates, the author gives guidelines for nurturing one's own olive trees, and she discusses purported medicinal and cosmetic benefits of olive oils. She even gives directions for home-curing the raw fruits. A brief section of recipes gives examples of olives' culinary uses. This book's comprehensive coverage makes it indispensable for most cookery collections. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
About the Author
Marie Nadine Antol is a professional writer specializing in her first love—food. Her best-selling books include Healing Teas. For over twenty-five years, she has pursued her culinary interests through study, travel, and cooking.
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The Sophisticated Olive,
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This review is from: The Sophisticated Olive: The Complete Guide to Olive Cuisine (Paperback)
You cannot find these type of books in the midwest.
My friend lives in Scottsdale AZ and is the proud owner of olive trees. So this was a gift. I had no idea that they use lye to preserve olives!!!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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