Over the last twenty years Judy Ridgway has visited and written extensively about the best producers in the Mediterranean and California in the northern hemisphere and Australia, New Zealand and South Africa in the southern hemisphere. In the course of her work she has studied how extra virgin olive oil is used in the local cuisine, collecting recipes from all kinds of kitchens from small farms to grand estates as well as from family-run restaurants. After all, who should know better than the growers and producers about how to cook with this very special product?
REMARKABLE RECIPES is just part of that collection. The 76 recipes are arranged in sections according to the time taken to prepare the dishes with great fast food dishes followed by quick and easy breakfasts, snacks and suppers as well as salads and cold dishes. Savoury dishes that take a little longer come next with a final section on baking with extra virgin olive oil.
Each recipe uses the extra virgin olive oil made by the producer contributing that recipe. However, an indication is given of the style of oil so that you can buy a similar oil if the original is not easily available to you. To help with finding such substitute oils the introductory pages look at what style of oils to expect from where with a list of regions which generally produce delicate, medium or robust oils.
The introduction also explores the different ways of using extra virgin olive oil in the kitchen and answers the perennial question “can I cook with extra virgin olive oil”. Finally there is a short section on extra virgin olive oil, nutrition and health.
About the Author
Judy Ridgway is an acknowledged expert on olive oil. Chosen by the European Commission to define a now generally accepted vocabulary for describing olive oil, she was also the first non-Italian judge to sit on the judging panel of the prestigious Leone d’Oro Awards for olive oil in Italy.
She travels frequently to the producing regions where she meets the growers and visits the mills, tasting oils along the way. Her visits include in-depth experience of the local cuisine at family-run restaurants and in the homes of the growers. She is also in regular contact with specialist cooking schools, university agricultural departments and research institutes.
She assesses olive oils for growers and producers world-wide, as well as giving advice on product choices and conducting staff training sessions for leading importers, wholesalers and retailers. Consumer tastings include one-day tasting and appreciation classes in London and Brighton and seminars at food exhibitions, gourmet clubs and Slow Food groups.
Previous books include two editions of Judy Ridgway’s Best Olive Oil Buys Round the World, The Olive Oil Companion and The Wine Tasting Class which was nominated for a Julia Child Award in America.