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The Olive Oil and Vinegar Lover's Cookbook, by Emily Lycopolus
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Have you recently become enamored with fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars, only to take them home and wonder: what exactly do I do with them?
With more than 185 recipes that go way beyond salad dressing, Emily Lycopolus provides you with simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products such as lemon-fused olive oil, basil-infused olive oil, pomegranate balsamic vinegar and many more. Every recipe is guaranteed to take your dish from ordinary to exceptional.
Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products.
The Olive Oil and Vinegar Lover's Cookbook provides you with possibilities that are truly endless.
- Sales Rank: #329242 in Books
- Published on: 2015-12-02
- Original language: English
- Number of items: 1
- Dimensions: 10.10" h x 1.50" w x 8.10" l, .0 pounds
- Binding: Hardcover
- 368 pages
About the Author
Emily Lycopolus is co-owner of Olive the Senses (olivethesenses.com), a luxury tasting room and shop in Victoria, Canada that sources fresh, ultra-premium olive oils and aged balsamic vinegars from all over world. She lives with her husband, Steve, and their pug, Cedrik.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Wonderful book. Very well organized
By Michael Bruschi
Wonderful book. Very well organized! Great recipes with well written explanations. Would recommend to anyone who loves olive oil and balsamics.
0 of 0 people found the following review helpful.
A palette of flavors
By Story Circle Book Reviews
The Olive Oil & Vinegar Lover's Cookbook is a hefty book that deserves a big table for poring over the beautiful photographs by DL Acken and food styling by Nicole Kruzick. The book is beautifully designed by Pete Kohut with solid colored pages of coral, aubergine and saffron to complement the images and recipes.
I can see why some people collect cookbooks. They're a pleasure to look at, particularly with gorgeous food styling and photos such as in this book—all of them works of art.
"The table really is where loved ones meet," Lycopolus writes in the introduction to her book. The table is where she and her husband Stephen found olio nuova, "new" or "fresh oil," on the dinner table at Aunt Maria and her daughter Grace's ancestral home in Fano, in the region of Marche, Italy.
Emily and Stephen celebrated at a huge party that followed the harvesting of the olives in the aunties' grove. They enjoyed eating olive oil on toast for breakfast, with charcuterie and cheese, with pasta, and with potatoes and roasts.
When they got back home to Canada they were disappointed and frustrated by the olive oil available, all of it tasting flat, no matter what the price. Olive oil is meant to be consumed well within a year of its harvest date. In North America we tend to view oil as a condiment with a long shelf live.
Emily and Stephen Lycopolus opened a retail store in Victoria, British Columbia and taught people how to taste olive oil, enjoy it and integrate it into everyday life. Emily would type up her own recipes and print them on pages to give away. They also started offering cooking classes. The cookbook was the next step.
Olive oil and vinegar tasting shops have appeared in the area in which I live and the "perfect pairings" are a delight to sample. The cookbook has a list of such pairings such as Persian Lime Olive Oil with Red Apple Balsamic Vinegar.
When visiting an olive oil dealer, don't be afraid to ask lots of questions Lycopolus advises. She gives a list of questions such as, What's the date of harvest?
The recipes are inspiring in their use of fresh olive oil and vinegars. Lycopolus encourages fun in the kitchen as if it were a studio and you a painter with a palette of colors. And she encourages experimentation as that's where "happy accidents" can occur.
Sections of the book feature recipes using "fused" olive oils. When oils are fused, they've been "simultaneously crushed alongside a fresh fruit or spicy chili pepper, and it's referred to as the agrumato method." Lunchtime Jar Salad, for instance, is made with Blood Orange fused olive oil and Mango white balsamic vinegar. The dressing is put in the jar first and then layers of walnuts, cranberries, sunflower seeds, carrots, bell peppers topped with spinach and poppy seeds. Shake the jar when ready to eat!
Following the sections of recipes using Fused and Infused Olive Oils, are sections on Dark Balsamic Vinegars and White Balsamic Vinegars. Traditional balsamic vinegars are a product of Modena, Italy.
Imagine Chocolate Chili made with beef and Chocolate dark balsamic vinegar. Or Stewed Chickpeas, served on a bed of rice, with Lemongrass Mint white balsamic vinegar that takes only fifteen minutes to put together from start to finish.
Every once in awhile we cooks get tired of our recipes and the same old thing. Here's an opportunity to learn some new recipes with the possibility of some new flavor infusions. The author, Emily Lycopolus, is passionate about her subject which makes the book a pleasure to read.
by Mary Ann Moore
for Story Circle Book Reviews
reviewing books by, for, and about women
0 of 0 people found the following review helpful.
Yum
By Heather Torres
Love this book. Went in their shop in Victoria BC and bought olive oils and vinegars and ordered the book as soon as I got home.
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