Flavours and fragrances of olive oil

Golden greens, deep greens, jades, clear yellows and sun yellows, bitter, sweet, piquant, harmonious, round, sweet, fruity, delicate, fiery, with flavors of almond, apple, artichoke, cut grass, citrus… There are dozens and dozens of olive oils, each with its own personality. Like wines, their tastes reflect the richness and uniqueness of a terroir, and they have their grands crus, their exceptional years. In this book, we follow Olivier Baussan, a leading olive oil specialist, on a fabulous journey through the olive groves of the Mediterranean basin. An invitation to discover and savor the finest vintages, it’s also a tasty and convivial journey from Provence to Corsica, Italy, Spain, Greece and Galilee. Then, to extend this adventure, we are invited to the table of Jacques Chibois, whose cuisine contains all the flavors of the Mediterranean. Here, he unveils fifty previously unpublished recipes, from the traditional pageot baked in Sicilian oil to the astonishing madeleines in Haute Provence oil and pumpkin fritters in Catalan oil. Illustrated with over 150 color photographs, this is a superb book to leaf through and look at again, then enjoy with friends around a table in the sun, to prolong the pleasure…