How often have you been at the store looking a bottles of olive oil and not know which one to buy? How many times have wished you had more uses for that expensive extra virgin oil you purchased other than a salad dressing or sautéing up a quick dish? A new book has come out that provides all the answers. COOKING TECHNIQUES AND RECIPES WITH OLIVE OIL (Two Extra Virgins/April 2014; hardcover/$26.95) by Mary Platis and Laura Bashar, provides easy yet detailed techniques for poaching, braising, marinating, infusing, and baking with olive oil — everything home cooks need to know about olive oil: from purchasing to storage to delicious recipes.
Olive oil is a staple of the Mediterranean diet and largely responsible for making it one of the healthiest and delectable diets in the world. And, like a fine wine or exquisite cut of meat, olive oil is known for its dynamic and diverse flavor characteristics. But surprisingly, most people don’t really know how to cook with olive oil and have no idea what to look for when buying it.
“Our goal in writing this book is to teach people new ways to cook with olive oil and master fundamental skills,” the authors state. “The techniques in our book will sharpen skills in the kitchen and acquaint cooks at all levels with basic methods of cooking with olive oil.”
Beautifully photographed, the authors go into great detail explaining the various characteristics of olive oil and their flavors so home cooks know what to buy and how to use it. “It is our hope that by understanding basic olive oil profiles home cooks will feel inspired to experiment with new flavor combinations in dishes and try different ethnic foods and oils.”
A Gold-medal winner of Dan Poynter’s Global Ebook Award, COOKING TECHNIQUES AND RECIPES WITH OLIVE OIL is the go-to cookbook and reference guide that will change the way you think about olive oil. It’s not just an ingredient, it’s a way of life!
The photography is lush. The recipedirections are easy to understand andencouraging in their simplicity. This is adelicious road map on your journey toincorporate healthy, delicious olive oilinto your culinary repertoire.”
— Candy Wallace, Chef, Author, Culinary Educator,Speaker, Founder and Executive Director of theAmerican Personal & Private Chef Association
Mary and Laura come together to write a wonderful book. I especially enjoy the recipes that compliment produce so well! In my personal cooking at home, using olive oil in recipes turns them from ordinary to extraordinary”
— Robert Schueller, Melissa’s Produce & Cooking Light magazine “Produce Guru”
Laura Bashar is a former graphic designer and advertising account executive. Self-taught in HTML she started her very popular food blog, Family Spice in 2009 to share her love of family and Persian food. Laura regularly develops recipes for brands and companies, and her work has been featured on online sites such as: Huffington Post, Yahoo Shine, Katie Brown Workshop, Babble, The Kitchn, Olive Oil Times, Safest Choice Eggs, Newman’s Own, allParenting, PBS Parents and BlogHer. Combining fresh ingredients, contrasting flavors, exotic spices and multiple cooking techniques from all over the world continues to be Laura’s passion today. A stay-at-home mother of three, Laura lives with her husband and kids in San Diego, spoiling them all with wholesome, delicious food.
Purchase the enhanced digital pdf-version here. Also available for the Kindle and Nook.
Retailers and distributors please contact authors directly via email:orders AT twoextravirgins DOT com
1 review for Cooking Techniques & Recipes with Olive Oil Cookbook
Rated 5 out of 5
Josie Ribeira –
Hi Laura! I wanted to let you know that your most beautiful cookbook has flown off our shelves! It is a beautiful book and my customers love it!!!! I would like to get more books. Can you please call me @ 209 785 6868? Thank you- Josie Copperopolis Olive Oil Co.
In fact, it is the main cooking fat in my Mediterranean cooking. I use extra virgin olive oil for pretty much everything from making the perfect Greek salad dressing and basil pesto, to a light pasta sauce, or a marinade for my grilled chicken and beef kebabs, or to roast vegetables, and more!
'However, when you dig deeper, it's clear extra virgin olive oil is the healthiest choice as it's made from cold-pressed olives, which means it's less processed than regular olive oil. It's also way tastier too, as this gentle approach helps to maintain more of the oil's aroma, flavour and nutritional value.'
Heat at least 1 tsp of olive oil in a pan on low or medium heat for approximately 40s or until the oil begins to look very shiny when moved around in the pan. If the pan is on medium or medium low heat the fat should not smoke. If it does smoke the heat is too high or the pan is too thin.
While regular olive oil is excellent for cooking and frying, extra virgin olive oil has a lower smoke point and is best for non-heated applications so that its complex flavor can be properly appreciated.
Yes, you can fry chicken in olive oil. It's a healthier way to enjoy one of your favorite foods without sacrificing taste! You can both shallow pan fry and deep fry in olive oil. Although, our preferred method is shallow pan frying.
The oils in your standard grocery store “vegetable oil” bottle are usually the most refined and thus least nutritious. On the other hand, extra virgin olive oil, which is not processed, has multiple nutritional benefits. It is high in both polyunsaturated and monounsaturated fats, a.k.a. the healthy fats.
Olive oil that is safe to consume comes in three grades—extra virgin, virgin, and refined. 4 The differences in these create the flavor, density, color, aroma, and taste of the oil. We like extra virgin because of the quality and flavor, and it's usually considered the highest grade.
The good news is that Olive Oils shelf life is much longer than the average product and some Olive Oils can last up to 18-24 months before becoming unappetising. However, Extra Virgin Olive Oil tends to last a shorter period, usually around 12-18 months.
The short answer is: Yes you can! This is a debated subject, and I want you to use whatever healthy oil you feel comfortable using for your fried eggs. When frying an egg in quality extra virgin olive oil, you'll use shallow amounts of the oil, over medium heat, for about 2 minutes or so.
Olive oil may not be the healthiest choice for you – eating too much olive oil could have potential adverse effects on the way your body metabolizes fat. Olive oil may also not be as good for your heart as you once imagined or as the headlines say.
Olive oil is an extremely versatile type of cooking oil and can be used for anything from baking to frying to sautéing. When recipes call for the use of either butter or any other type of refined oil, such as vegetable oil, we highly recommend substituting this for olive oil instead.
If you're looking for the best substitute for extra-virgin olive oil, go with cold-pressed extra-virgin avocado oil. It tastes buttery and rich and is perfect for drizzling over fish, beans, or vegetables. Avocado oil is a good source of oleic acid, vitamin E, and lutein, which helps protect your eyes.
Drinking a moderate amount of olive oil daily is generally considered safe for most people, including women. Olive oil is a healthy fat that is rich in monounsaturated fatty acids and antioxidants, which can help lower inflammation and reduce the risk of chronic diseases.
Olive oil may help lower cholesterol levels as part of a healthy, balanced diet. EVOO undergoes the least processing and retains the most polyphenols, which may be important in reducing LDL cholesterol and increasing HDL cholesterol. People can consume EVOO raw or as an ingredient in many dishes.
Pure Olive Oil is an all-purpose cooking oil, suitable for all types of hot cooking and complements different palates. Since it has a higher smoke point, this a great choice for Indian cooking which involves a lot frying. It also contains MUFA (Monounsaturated Fatty Acids) which is a type of dietary fat.
Nutrition and cooking experts agree that one of the most versatile and healthy oils to cook with and eat is olive oil, as long as it's extra virgin. “You want an oil that is not refined and overly processed,” says Howard. An “extra virgin” label means that the olive oil is not refined, and therefore of high quality.
It is rich in monounsaturated fats and antioxidants, making it a heart-healthy option. Olive oil has a low smoke point, which means it is not ideal for high-heat cooking, such as frying. However, it is perfect for sautéing, roasting, and baking.
Yes, but not Extra Virgin. Different oils have different smoke points beyond which they burn and make your food taste bitter. Extra Virgin olive oil has a low smoke point. It is best used for drizzling or salad dressing.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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