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Recipe Books for Olive Oil and Balsamic Vinegar – 4 Styles

$22.00

Canadian Author Emily Lycopolus
Savour the culinary magnificence of the Mediterranean and the Middle East from the comfort of your very own kitchen! Italy, Greece, Spain, and Syria recipe books, sending olive oil and vinegar lovers on a culinary adventure into the very heart of these rich, ancient cultures. Each one of these books shows you how to amplify the flavour in all of these dishes using just four specialty olive oil and vinegar products. We also have gift sets priced at $39.95 that include a book and 4-Pack of oils & vinegars.

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Product Description

Canadian Author Emily Lycopolus
Savour the culinary magnificence of the Mediterranean and the Middle East from the comfort of your very own kitchen! Italy, Greece, Spain, and Syria recipe books, sending olive oil and vinegar lovers on a culinary adventure into the very heart of these rich, ancient cultures. Each one of these books shows you how to amplify the flavour in all of these dishes using just four specialty olive oil and vinegar products. We also have gift sets priced at $39.95 that include a book and 4-Pack of oils & vinegars.

ITALY
Using two specialty infused olive oils — Blood Orange and Tuscan Herb — and two balsamic vinegars — Fig Balsamic and Sicilian Lemon Balsamic — you can produce all 50 of the classic Italian recipes featured in Italy for Olive Oil and Vinegar Lovers.
This gorgeous full-colour book includes recipes for appetizers, soup and salad, pasta, mains, and sweets, and also offers five full menus for planning a pitch-perfect dinner party. You’ll find all your favourite classic rustic Italian dishes here, including bruschetta, panzanella salad, cioppino, polenta, fresh pasta, meatballs, biscotti, panna cotta, and many more—all accompanied by stunning photography.

SPAIN
Using just 4 products – Spanish Extra Virgin Olive Oil, Rosemary Infused Olive Oil, Red Wine Vinegar and Grapefruit White Balsamic Vinegar — you can produce all 50 of the classic Spanish recipes featured in Spain for Olive Oil and Vinegar Lovers.
Captivate dinner guests with authentic dishes from Spain including gazpacho, empanada, ensalata ruse, paella, patatas bravas, albondigas, tortilla with salsa verde, ceviche, homemade chorizo, and crema Catalana. Revel in a variety of recipes for classic Spanish sherry cocktails and, of course, sangria.With fifty recipes for tapas, soups, mains, and cocktails, Spain will inspire countless memorable meals.

SYRIA
Using Persian Lime Olive Oil, Harissa Infused Olive Oil, Pomegranate Dark Balsamic Vinegar and Mango Balsamic Vinegar – you can produce all 50 of the classic Syrian recipes featured in Syria for Olive Oil and Vinegar Lovers.
Now’s the time to try recipes like Baharat, Falafel, Kibbeh, Muhammara (spicy red pepper walnut spread), Red Lentil and Rice Soup, Fatteh, Shakriyyeh (roasted chicken in yogurt sauce), Atayaef (sweet stuffed syrian pancakes), Mango Cardamom Orange blossom Jam, and Mamools with Cardamom coffee. With recipes for appetizers, salads, mains, and sweets, Syria will expand your culinary horizons, and introduce you to unforgettable flavours that you’ll return to again and again. Fe sahatek!

GREECE
Using two types of olive oil — Lemon and Garlic —and two balsamic vinegars— Apricot and Black Cherry — you can produce all fifty of the classic Greek recipes featured in this book.
This full-colour book includes recipes for appetizers, soup and salad, mains, and sweets, and also offers five full menus for planning a spectacular dinner party. You’ll find all your favourite classic rustic Greek dishes here, including avgolemono, saganaki, traditional Greek salad, zucchini fritters, calamari, tzatziki, moussaka, souvlaki, fresh pita bread, homemade Greek yogurt, traditional honey pie, loukoumades, baklava, and more—all accompanied by stunning photography.

Simple Uses

Meat

Meat

For 1 portion or 5 oz of meat, use 1 tbsp of Oil and Balsamic. Seal together in a container and let stand 30 minutes or longer.
Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice of choice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Fused or Infused Olive Oil.
Vegetables

Vegetables

Use 1 tbsp of Olive Oil and Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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