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The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes

The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes
By Fran Gage

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Product Description

American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition—in Italy. And upstart American olive-oil producers—many profiled in this book—haven’t looked back, creating artisanal oils that now come in first place in tastings worldwide.
 
For those whose knowledge of olive oil remains extra-virgin, author Fran Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oil’s basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated. The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, there’s a sideboard of desserts—cakes, cookies, even ice cream—that include olive oil as a main ingredient.
 
“Fran Gage’s new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, is is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world.”      
- Mario Batali

Product Details

  • Amazon Sales Rank: #177700 in Books
  • Published on: 2009-04-01
  • Original language: English
  • Number of items: 1
  • Binding: Hardcover
  • 224 pages

Features

Editorial Reviews

From Publishers Weekly
Setting aside Spanish, Italian and Greek olive oils, Gage (Bread and Chocolate) profiles 15 American producers and highlights olive oil's merits to demonstrate the difference it makes in food and to emphasize that American oils can be as good as those from Europe. Gage's brief portraits of different oil companies are engaging and informative: at the outset, she explains olive oil fundamentals—production, the industry's American history, classification, food pairing—but the profiles bring it all to life as she describes visiting California groves and her conversations with the passionate people who run them. The recipes use olive oil both subtly (as in a red wine calamari stew) and overtly (mashed potatoes drizzled with olive oil, for example). The dishes, which generally require only intermediate kitchen skills (though sometimes above-average access to specialty ingredients, such as Persian lime olive oil), are mostly Mediterranean inspired, and in Gage's detailed introductions she often recommends specific oil varieties to use. Home cooks will be glad to come across this appreciation of a versatile and delicious ingredient. (Apr.)
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About the Author

Fran Gage writes about food for such publications as Saveur, The San Francisco Chronicle, and Fine Cooking. Her books include Chocolate Obsession (with Michael Recchiuti, STC), Bread and Chocolate, A Sweet Quartet, and Cake. Gage lives in San Francisco.

Customer Reviews

"You'll never look at Olive Oil the same way..."4
Extra-Virgin Olive Oil is thrilling... or so I discovered by soaking in this above-average cookbook. Having used EVOO in my kitchen for years, I admit having pre-conceived ideas about its uses. This book harbors the history of California olive oil production and how it is made, how it is graded and tips on navigating the many different types. Among the 75 recipes repose success stories of local producers.

A minor drawback to a few of the recipes: some ingredients are not `common fare'. However, the results are worth it. I will never again make guacamole without EVOO; not only is the avocado ambrosia more interesting, but healthier. Many of the recipes are possible even for novices. The caramelized onion bruschetta tasted far more delicious than such a simple dish should.

Gage is not stingy with her knowledge; she makes a fine argument that quality EVOO is worth the price. The advice on purchasing and proper storage I found quite useful. The superb photographs by Maren Caruso add the finishing touch; you can feel the pull of the oil's irresistible quality in every snapshot. I especially liked the ending photograph, which shows the messy remnants of a good meal.

Reviewed by Meredith Greene

Lovely book!5
If you've been hesitant to buy California olive oil, thinking that imported is better, this book will open your eyes. It's wonderfully written and informative. I loved the bits of history and Fran's lessons on how to choose a good oil and store it. Her recipes show you how to substitute healthful olive oil for butter in many dishes with excellent results. This book is smart, appealing, and gorgeously photographed. It fills an important need.



Brilliant and delightful5
Got this for my wife...we both find this book outstanding. I have learned more about olives than I thought there was to know. Recipes are terrific and easy to execute.. The photographs stunning. If we can ever break away from our very favorite olive oil, St. Pierre (also the name of the American owner), we will try some of those highlighted in the book, probably starting with Apollo olive oil because of its high polyphenol content. Author Fran Gage and photographer Maren Caruso have created a delightful and compelling volume. Bravo!!!