On today’s episode of THE FOOD SEEN, Nancy Harmon Jenkins takes us into “Virgin Territory”, her book exploring the world of olive oil. Nancy will reveal olive oil’s origins, the process behind making what is now the 3rd largest food product in the USA (only behind coffee and chocolate), and it’s long list of health benefits (omega 3s, good cholesterol, antioxidants). Nancy herself stumbled into an olive orchard, on a farm in Tuscany, under the dogma of a Mediterranean diet. Oh, it’s not your ordinary diet, because it’s full of delicious food. Sicilian Fried Almonds, Marinated Cured Olives, Tapenades, Roasted Red Peppers with Anchovies and Tomatoes, Tuscan bean soups, French Pistou, Three-Onion Focaccia (Pizza Al Taglio), Spaghetti Aglio-Olio-Pepperoncino, Fried Artichokes, gently olive oil poached fish, and Southern-Fried Chicken in Olive Oil. Leave room for some olive oil gelato, and a bunch of knowledge and praise for unheralded olive growers across the globe. And remember, use your olive oil, and use it liberally. This program was sponsored by Bi-Rite Market.
“I think olive oil is the most important ingredient in the kitchen.” [12:00]
“In the our country we are not aware of what we can do with olive oil.” [10:00]
— Nancy Harmon on The Food Seen