The Essential Olive Oil Companion ~ Anne Dolamore

This is quite an interesting book, not least because it provides a lot of detail apart from recipes about olives and olive oil. Following the introduction is a history of the olive and the ancient world, then chapters encompassing information about growing and harvesting olives, the oil production process and a chapter specifically devoted to tasting. I found this section quite interesting - I've read other more comprehensive treatise on the subject, but this was interesting nonetheless.

Recipes in the book are broken into chapters according to the country or region they are from, the majority of these around the Mediterranean. I was pleased to find some guidance for preserving table olives (Oh how I'd love to grow juicy black Kalamata's), and the recipes themselves are easy to follow tasty affairs. You'll find recipes like Gazpacho, Champinones al ajillo (Mushrooms in garlic), Ensalada de naranjas, aceitunas y jerez (Orange, olive and sherry salad) and Pollo al jerez (Chicken with sherry) from Spain, Caponata (Aubergine salad) and Spaghetti all'aglio e olio (Spaghetti with garlic and oil) from Italy and Fondue Bourguignonne from France. From North Africa there is Lamb tagine with olives, Taramasalata from Greece and Seviche from the Americas, with recipes such as Imam bayaldi (Stuffed aubergines ~ Turkey) and Frango piri-piri (Chicken piri-piri ~ Portugal) representing the rest of the world. Some quite interesting and flavorful uses of olives and olive oils.

Recommended for foodies.

- kath