Olive oil, what are you? Where are you from? What are the rules to appreciate the true value of your flavours born of the earth and the sun of Provence, Italy, Spain, Portugal, Greece, Australia, New Zealand, United States and North Africa? Robert Beauchemin answers all these questions and gives us fifty recipes of Mediterranean cuisine where olive oil is used raw. While enjoying the soups, salads, pasta, meat, fish, vegetables and even desserts presented in this book, you will experience the four seasons under the Mediterranean sun.
First published in Quebec, this is a colourful and illuminating history of the impact of olive oil on the world's cuisine.
Recipes include:
° Andalusian skewers
° Octopus carpaccio with beans and yellow tomatoes
° Olive relish
° Roast pork tenderloin with vanilla and orange
° Moroccan squash soup
° Roasted rabbit
° Tagine chicken, celeriac and purple olives
° Risotto with beets, spumante sauce and Parmigiano Reggiano
° Ice olive oil

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Robert Beauchemin is an anthropologist and food columnist. His passion is to write and think about human life in relation to the pleasures of the table.