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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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Throughout the Mediterranean, olive oil is so much a part of culinary life its absence from the daily diet would be unthinkable. Two thousand years ago olive oil was held in such esteem by the Romans that they called it olio santo, ‘sacred oil’, and to this day Italy is widely regarded as the place where the finest olive oil is produced - something that we all now rather take as read. However, a substantial percentage of olive oil exported from Italy is in fact sourced by the Italians from