Deborah Krasner - The Flavors of Olive Oil: A Tasting Guide and Cookbook

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Krasner, Deborah

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alk along the aisles of almost any grocery store

r r in America and youll be overwhelmed by theshelves of olive oil: bottles from France, Greece, Italy, andSpain; cold-pressed oil; hand-pressed oil. How do you

know which oil is best? Which one should you choose for

salads? For sauteing? For dipping?

In The Flavors of Olive Oil, Deborah Krasner demystifiesthe world of olive oil. Olivesjust like wine grapesresponddirectly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in fourdistinct groups (delicate and mild, fruity and fragrant,olivey and peppery, and leafy-green and grassy), Krasnerguides readers through the different characteristics of morethan 150 different olive oils, providing a step-by-step tastingguide to the flavors and aromas of each one. With notes onoils from Italy to Morocco to California, Krasner transportsthe reader to olive-oil-producing regions around the world.

As all good cooks know, olive oil is an essential ingredient in preparing great food. In this comprehensivevolume, Krasner incorporates olive oil into more than100 delicious, mouthwatering recipes. With everythingfrom appetizers and small dishes to breads and desserts,Krasner showcases each type of oil and combines complementary flavors. Leafy-green and grassy oils stand outwhen combined with shellfish in Seared Scallops onChickpea Crepes. The fruity oils sing when combinedwith pasta in Penne with Pesto from Naples. The peppery oils retain their boldness in the recipe for SearedSirloin Steak on a Bed of Watercress, and they add complexity to mashed potatoes in Olive Oil and RosemaryMashed Potatoes.

Demonstrating that olive oil isn't just for use in savorydishes, Krasner offers recipes like Gingered Carrot Cakewith Figs, Hot Chocolate Cake, Orange ChocolateChip Biscotti, and Apple-Cherry Cardamom Strudel.These recipes, and many more, will showcase the delicate

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Digitized by the Internet Archivein 2018 with funding fromKahle/Austin Foundation

https://archive.org/details/flavorsofoliveoiOOOOkras

also by Deborah Krasner

Kitchens for Cooks: Planning Your Perfect Kitchen

Heirloom Skills and Country Pastimes:

Traditional Projects for the Kitchen, Home, Garden, and Family

From Celtic Hearths:

Baked Goods from Scotland, Ireland, and WalesCeltic: Design and Style in Houses of Scotland, Ireland, and Wales

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S BOOK IS DEDICATED TO MY DEAREST DAUGHTERS,

and Lizzie, who have grown up eating this food.

For teaching me so much about olive oils and about other ingredients, I amdeeply indebted to Diane Harris Brown, Wendy Lane, and the International Olive Oil Council, who sponsored trips to Greece, Spain, and Sicily,and seminars in Stresa, Italy, which educated me greatly. I am also profoundly grateful to Marina Thompson and to the cooks, food producers,and wine makers of Friuli and Umbria who hosted and taught our smallgroups of food and wine journalists about the foods and wines of their regions. Marina also arranged for me to spend two days with the great Italiancook Paola di Mauro, who furnished an unforgettable example of cookingwith generous amounts of olive oil from her own olive grove.

Here in the United States, Beatrice Uggi of Esperya has been especially generous in teaching me about less well known ingredients andspecialty products. Cindi Nicolson of The Olive Merchant was the firstvendor to be excited about this project and to support it with tasting samples, and Karine Lefrere of Oliviers&Co, Ari Weinzweig of Zingermans,and David Tourville of the Olive Oil Club each contributed oils andinsights. Ken Skovron, of Darien Cheese, awed me with his olive oilknowledge and was full of help. Manicaretti Imports sent me an extraordinary selection of outstanding oils, as did Corti Brothers and DeMediciImports. Thank you too to Simpson and Vail, Foodmatch, Foods fromSpain, Spirit of Provence, and A Cooks Wares for sending oils for tasting.