Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
Virgin Territory: Exploring the World of Olive Oil Hardcover – February 10, 2015
|New from||Used from|
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover," illustrated with striking graphic novel panels. Learn more
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
From the Publisher
Marinated Feta and Tomato Salad from Virgin Territory
Feta is best for this treatment because its rough texture readily absorbs flavors from the marinade. It’s often quite salty, so don’t add any salt at all until you''ve tasted the final product. Other cheeses to consider are ricotta salata from southern Italy, a firm-textured chèvre from Provence, or Montenebro from Catalonia, in Spain. Crack the peppercorns in a mortar if you have one; otherwise, put them in a paper bag, set the bag on a bread board or wooden counter, and pound them gently with a rolling pin. The idea is to have roughly cracked but not crushed or ground peppercorns.
Makes 4 servings
Break the cheese into small, irregular clumps if you can; otherwise, dice it not more than 1 inch to a side. Add the cheese pieces to a mason jar large enough to hold the cheese with the marinade. Combine in a small bowl the oil, vinegar, crumbled chile, green herbs, and pepper- corns. Pour this mixture over the cheese in the jar, cover, and set aside in a cool place (not the refrigerator) for several hours or overnight.
When ready to serve, taste the cheese mix and adjust the seasoning, adding salt if it seems necessary.
Halve the little tomatoes and toss them in a salad bowl with the onion slivers. Pour the cheese and its marinade over the top. Bring the bowl to the table and toss just before serving.
- ¼ pound Greek barrel-aged feta cheese (1/2 to 2/3 cup when broken up, as in the recipe)
- 1/3 cup olive oil, preferably very fruity Greek oil from Kalamata olives
- 1 to 2 tablespoons red wine vinegar
- 1 small dried red chile pepper, seeded and crumbled
- Handful of coarsely chopped fresh basil, cilantro, or dill
- 1 tablespoon coarsely cracked black peppercorns
- Sea salt (optional)
- 1 pound small ripe tomatoes (cherry, grape, or currant)
- 1 small red onion, halved and very thinly sliced
— Amanda Hesser, co-founder of Food52.com and author of The Essential New York Times Cookbook
“Virgin Territory is so essential because its subject is so well-colonized. Equal parts cookbook, autobiography, and culinary history, it's a compelling education in cooking's most essential oil.”
— Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns
"This is the tasty and nutritious food for thought which olive oil enthusiasts have been hungering for. Jenkins draws on decades of experience in the Mediterranean to tell the people and places, the beauty and the uses of great oil – and the practicalities of choosing and using it. An invaluable guide to a luminous yet often murky world."
— Tom Mueller, author of the best-selling Extra Virginity
“Virgin Territory takes a deep dive into the history, culture, and taste of olive oil. Jenkins grows olives, harvests them, and cooks with her own oil. A terrific cook, she passionately wants everyone to know the difference a high quality extra-virgin olive oil can make to any dish. I learned so much about olive oil from this book and can’t wait to try every one of her recipes.”
— Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat
“I love this book! Nancy explains olive oil well, writing from vast and personal experience. She pokes holes in our cherished myths and is well qualified to do so, and of course, her recipes are always good to cook. Virgin Territory is smart, fun to read, and relevant--thank you Nancy, once again, for such good work.”
— Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone
“Studying olive oil with Nancy Harmon Jenkins has profoundly influenced my cooking. I recommend her book to any food lover, professional or otherwise--Nancy's lessons and recipes will make anyone a better and healthier cook.”
— Anita Lo, chef/owner, Annisa
“Olive oil may be the most important food in the Western cooking, and Nancy Jenkins is a rare expert. No one brings more love and knowledge to the subject with all its fascination and complexity. She is one of our finest writers, and she happens to be a talented cook.”
— Ed Behr, editor and publisher of The Art of Eating
“In Virgin Territory Nancy Harmon Jenkins tells us about several of her “Olive Oil Gurus.” Well, Nancy is now my olive oil guru. This is an eloquent book that has the bonus of also being a bit of a memoir as well as a cookbook filled with beloved, mostly Mediterranean, recipes. It will help us understand everything we didn’t know, or thought we knew but really didn’t, or that we might have thought was complicated about olive oil. Nancy tells us just what we need to know in the most understandable, forthright and personable fashion.”
— Martha Rose Shulman, recipes for Health on nytimes.com and author, most recently, of The Simple Art of Vegetarian Cooking
"Nancy Harmon Jenkins takes a deep look at the complexities of a key component in Mediterranean cooking—extra-virgin olive oil--and draws on her years of experience to tell us what it’s all about, why some is good, some is bad, how to know the difference, and, most importantly, with lots of appealing recipes, how to use this healthy ingredient in our kitchens and on our tables."
— Paula Wolfert, author of The Food of Morocco and many other books
“Nancy Harmon Jenkins is the leading American authority on olive oil. No doubt about it. She has been studying, writing, lecturing and guiding tours about olive oil for nearly 40 years. She even makes her own extra-virgin from the trees on her property in Tuscany. She, above all, knows that knowledgeable consumers are the key to more, better, genuine extra-virgin olive oil for us all. Virgin Territory is a much-needed, thorough and easy-reading education, from the sensory to the science. Plus olive-oil centric recipes! I couldn’t ask for more.”
— Arthur Schwartz, author of Naples At Table and The Southern Italian Table
About the Author