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An Olive Oil Tour of France

An Olive Oil Tour of France

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An Olive Oil Tour of France

valutazioni:
3.5/5 (4 valutazioni)
Lunghezza:
103 pagine
56 minuti
Editore:
Pubblicato:
Sep 9, 2013
ISBN:
9781301076239
Formato:
Libro

Descrizione

In France, producing olive oil is serious business. It's also usually a family business. In An Olive Oil Tour of France, writer Alice Alech takes curious olive oil novices and olive oil lovers behind the scenes of olive oil production, learning fascinating facts about the green nectar, meeting the people involved in blending both traditional and modern methods, as well as studying how the olive oil industry has evolved over the years. This is not just a recipe book, or a list of health advantages of olive oil but an appreciation of Provence and Corsica's contribution to the world of extra virgin.

Since living in the South of France and writing about olive oil I found it natural to change my eating habits and to adopt a healthier lifestyle. This took me straight to the wonderful discovery of olive oil, and with that I met some fascinating people: growers and producers who speak with passion, drawing me into their olive oil world as they relate their different stories, olive oil tasting experts who patiently explained what to look for when you sip and slurp, cooks who have discovered healthy and tasty extra virgin and finally those involved in sharing their knowledge, teaching and promoting olive oil in France.

It seemed right that it should all be documented, hence my decision to write An Olive Oil Tour of France.

Editore:
Pubblicato:
Sep 9, 2013
ISBN:
9781301076239
Formato:
Libro

Informazioni sull'autore

Based in France, writer Alice Alech has reported on the business of olive oil in France for many years. An Olive Oil Tour of France, her first book is based on her articles, her research and the people she has met in the olive oil industry in France.

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Anteprima del libro

An Olive Oil Tour of France - Alice Alech

An Olive Oil Tour of France

By Alice Alech

Copyright

Copyright © 2012 Alice Alech

Published by Alice Alech

at Smashwords

All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.

All content contained within An Olive Oil Tour of France is copyright Alice Alech, except where stated.

Legal Notices and Disclaimer

THE FOLLOWING TERMS AND CONDITIONS APPLY:

Whilst every attempt has been taken to make sure the accuracy of the contents of this work, the author or the publisher can accept no liability of any kind for any damages caused or alleged to be caused, directly or indirectly, from using the information contained in this work.

While all attempts have been made to verify information provided, neither I, nor any ancillary party, assumes any responsibility for errors, omissions, or contradictory interpretation of the subject matter herein.

Smashwords Edition License Notes

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

Formatted by Jo Harrison

About An Olive Oil Tour of France

Producing olive oil is serious business in France. It's also usually a family business. In An Olive Oil Tour of France, writer Alice Alech takes curious olive oil novices and olive oil professionals behind the scenes of olive oil production, learning fascinating facts about the green nectar, meeting the people involved in blending both traditional and modern methods, as well as studying how the olive oil industry has evolved over the years. This is not just a recipe book, or a list of health advantages of olive oil but an appreciation of Provence and Corsica's contribution to the world of extra virgin.

Contents

About An Olive Oil Tour of France

Introduction

A brief history

Olive cultivation

Some facts and figures

Tasting

Provencal flavors

Combining Tradition and Modern Techniques

The spirit of the cooperative

Portrait of a Corsican olive orchard

Health benefits of olive oil and the Mediterranean diet

Olive oil and hair

Beautifying and protection benefits of olive oil

Using and Storing Olive Oil

Revival of Savon de Marseille – the olive oil soap

Marketing and educating the public

Teaching and Training

An Olive Oil SWOT Analysis

Appendix: Favourite French recipes using olive oil

Black Olive Tapenade

Pissaladière

How to make aioli

Provençal Tian

Saffron Ice Cream

Rosemary sorbet

Provençal style yogurt cake with quince

Sweet Olive Oil bread from Provence -- Pompe a L’huile

Poulet Basquaise

Provençal Tomates

Eggplant and Feta Timbale

Salade Niçoise

Mediterranean Olive and Sundried Tomato Cake

Baba-Ghanoush

Copyright

About the Author

Acknowledgments

Addresses

The ancient Greeks rubbed their bodies with this magic oil that their poet Homer called ‘liquid gold’.

Introduction

While the rest of the world is struggling with the flood of low quality olive oil, adulteration of extra virgin olive oil and rising prices, French producers are recognizing their Provencal heritage by developing their olive oil culture.

France is not included amongst the top seven olive oil producers of the world; it simply does not produce enough olive oil to compete with giant producers such as Spain and Italy.

Yet international oil experts recognize the extra virgin olive produced in France’s sunniest regions including the French island of Corsica as one of the best in the world.

What makes them different than their counterparts in other countries? An Olive Oil tour of France examines olive oil production in this country with stories of growers and producers using both traditional and modern methods to create the pale green nectar. It shows what has been achieved over the years, what remains to be done, and gives an insight into the growing olive oil culture in France today.

Since living in the South of France I found it natural to change my eating habits and to adopt a healthier lifestyle. This took me straight to the wonderful discovery of olive oil, and with that I met some fascinating people: growers and producers who speak with passion, drawing me into their olive oil world as they relate their different stories, olive oil tasting experts who patiently explained what to look for when you sip and slurp, cooks who have discovered healthy and tasty extra virgin and finally those involved in sharing their knowledge, teaching and promoting olive oil in France.

It seemed right that it should all be documented, hence my decision to write An Olive Oil Tour of

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  • (3/5)
    If you want to learn a little about olives and the olive oil industry, specifically in France, this little book will meet that desire. The book talks about the differences in olives and the types of oil they will give. It gives tips for using olive oil in cooking. The final portion of the book contains several recipes using olive oil.
  • (4/5)
    When Alice Alech contacted me about providing a review for her book, An Olive Oil Tour of France, I hesitated at first, mainly because I'm not really a foodie, nor am I much of a cook. However, not in the habit of turning authors down for reviews, I eventually accepted, figuring that I did like olive oil and was a little curious about where it comes from and how it's made. As it happens, An Olive Oil Tour of France certainly satisfied those curiosities and taught me a few things I didn't know before reading it. It is a relatively short but concise book that focuses solely on the olive oil industry in France. The author gives a brief history of how olive oil production began and has grown throughout the years in France, the cultivation of olive trees, and an overview of how the oil is produced. I was a little surprised to discover that the people who are in this business take it very seriously, and olive oil production seems to rival wine production in its attention to detail. Olive oil can have different flavors based on the region of France where the olives are grown, the ripeness of the olives used in making the oil, and how the olives are processed. In fact, just like there are professional wine tasters, there are also professional olive oil tasters, as well as olive oil competitions. The olive oil industry in France is very tightly regulated with strict requirements that must be met in order to receive the official government labels. I finally learned the difference between ordinary olive oil, “virgin,” and “extra-virgin.” I was also surprised to find out that most olive growers in France produce a relatively small amount of oil per year, leading many of them to form cooperatives to help off-set the production costs. The author takes the reader inside the lives of a few of these growers as well.I've always known that olive oil is considered to be a healthier oil with which to cook than regular vegetable oil, but until reading An Olive Oil Tour of France, I had no idea that it actually has health benefits. Studies that have been done regarding the benefits of the oil as well as the Mediterranean diet are presented in the book, in addition to a list of ways in which olive oil can be used for health and beauty purposes. The author also discusses uses for olive oil outside of cooking, such as a very old brand of soap that has been around for centuries.All of the things I outlined above comprise just a little more than half of the book. The remaining pages contain several recipes using olive oil, everything from main dishes, to bread, to desserts, some of which are accompanied by color photos (if, of course, you have a color eReader, which I don't, but I opened the file on my computer to take a closer look.:-)). Some of the recipes sounded interesting, but the measurements are given in European (metric) measures, which I'm not talented enough to try to convert. However, much more experienced cooks than myself will probably have no trouble with them. Overall, I'd say that An Olive Oil Tour of France would make a nice addition to the kitchen library of any cook, chef, gastronomist or anyone who has an interest in learning more about olive oil and it's uses.Note: I received a copy of this book from the author in exchange for an honest review.