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Life without olives
          is the pits!

The Sophisticated Olive by Mary Nadine Antol


The Sophisticated Olive by Mary Nadine Antol

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Product Description

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.
The Sophisticated Olive describes in depth the process that takes an olive from the olive grove to the final product that is found on your kitchen table or as an ingredient in your favorite foods. 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

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