OLIVE OIL
Photographs copyright © 2005 by Victoria Pearson
The fresh, fruity flavors of olives and their oils will kick the palate into high gear. Here’s an easy way to tantalize your guests while you prepare the main courses: Set out a bowl of mixed olives. I love an assortment that’s been marinated in herbs and oils, which you can make yourself (recipe follows); or buy prepared olives at a gourmet food shop or supermarket. You can also infuse olive oil with herbs or other flavorings, such as the Chili-Infused Oil, Pinzimonio, and Rosemary-Infused Oil in this section. Serve them with chunks of rustic bread for dipping. And then, of course, there’s the whole wide world of tapenades, which have endless delicious variations. And in all of these olive and olive-oil recipes runs the undercurrent of flavors that will transport your taste buds to Italy, where olive trees adorn every landscape, and where the fruits of those trees adorn nearly every table. Make yours one of them.
This information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"
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