Olive oil is good for preparing food and increases the natural flavors of ingredients without modifying their taste. The olive tree has been the symbol of eternal peace for thousands of years.
One of my ancestors, a senior civil servant in the Spanish government, used to recount that culture and agriculture are the two best ways of making the most of one's time and money. Today, the seventh generation of our family of olive farmers still is in firm belief of the same ethos. Olive oil holds the heart and soul of Mediterranean culture, and we have used all of our passion and knowledge to strive to reach perfection, while at the same time respecting nature, and mixing traditions with avant-garde techniques.
In today's ever-globalized society, where cultures meet and mix, olive oil, an eons-long symbol of the Mediterranean, finds itself on tables from Scandinavia to Australia to Japan. Basically, it is nothing more than the delicate and subtle juice of the olive.
At the house of Nuñez de Prado – ever conscious of maintaining quality -- we harvest all of our olives by hand including those having fallen to the ground. Only hours later is the crop carried to the mill where the fruit is broken up by granite rolls and pressed. The precious liquid extracted from the produce is decanted naturally to isolate that minute quantity of vegetal deliciousness that is the oil.
Though appearing simple, this extraction process, especially for a high quality oil, is nearly as complex as the production of a quality château wine, the term used in Spanish to describe olive oils as well.
Les dix recettes
|Chilled Leg of Lamb with Tomato Confit, Château-d’Estoublon (France)
|Shrimp with an Orange Salad with Black and Pink Peppercorns, Nuñez-de-Prado (Spa
|Sea Bream Carpaccio with Julienned Vegetables, Primo-Monti-Iblei (Italy)
|Gazpacho with a Puréed Black Olive Pound Cake, Estonnel (Spain)
|Rabbit Confit in Olive Oil Flavored with Thyme and Rosemary, Roi-de-Badalicco (I
|Chilled Vegetable Lasagne, Domaine du Clos-d’Alari (France)
|Confit Scottish Salmon in Olive Oil, La Mola de Sabina (Italy)
|John Dory, Confit Lemon in Olive Oil, Yvan-Popoff (Corsica)
|Roasted Peaches with Indonesian Long Pepper, Val-d’Ondel (Portugal)
|Basil Sorbet and Balsamic Strawberries, Falconero-Fontanasalsa (Italy)
Caractéristiques du livre
Année de parution : 2016
Dix façons de préparer proclamée Meilleure série de livres de cuisine de l’année 2009 pour la France par le jury des Gourmand World Cookbook Awards.
Chaque livret de la collection expose en 24 pages dix façons originales d’agrémenter un même aliment, préalablement présenté dans une courte préface. Le choix des papiers, ingres à la forme, vergé, velin, stone… la composition typographique, ainsi que la reliure fil de lin en font une édition originale de grande qualité.
Format : 12 x 21,5 cm
24 pages non rognées
Piqûre cahier d'écolier fil de lin
Papier de création
Editeur : Les Editions de l'Epure
Fabriqué en France