Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Olive Oil along with all the trcipes employing Olive Oil presented on this site, with 1926 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Olive Oil recipes added to this site.

These recipes, all contain Olive Oil as a major wild food ingredient.

Olive Oil is an oil pressed from from the olive (Olea europaea) and which is a traditional cash crop all the way across the Mediterranean. Produced mainly in France, Spain, Italy and Greece, olive oil is similar to wine in that it varies with the climate, country, area of origin and seasonal factors. The oils are also labelled according to 'grade' and how they were obtained. The best is Extra-virgin olive oil which comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. The pulp may be heated and pressed again to yield which has an acidity less than 2%, and judged to have a good taste. A further pressing will yield a darker oil that is less flavoursome than the first pressing and sold just as 'olive oil' or 'pure olive oil' and which may also contain refined virgin oil and contains at most 1% acidity.

The oil is rich and fruity in flavour and is used for marinades, dressings, baking and shallow frying. Olive oil can also be bought with additions such as garlic and chilli which flavour the oils. Oils flavoured with lemons to make dressings are also common.