Dating back to an Andalusian cookbook from the 13th century, this recipe makes us suspect folks dined vastly better in the Middle Ages than we’d ever imagined.
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Recipes from The Flavors of Olive Oil

A comprehensive guide to tasting, understanding, and cooking with extra virgin olive oil covers how to categorize four different types of olive oil, profiling one hundred top brands, and provides a wealth of recipes ranging from appetizers to desserts. 15,000 first printing.