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All information gathered first-hand, since 1995




Olives for Everything

Olive oil is essential for Provencal cooking. Its healthy because of the high content of monounsaturated fat (the good kind of fat). Although the ancients probably new more about the practicality and taste of olive oil than about monounsaturated fat, but Roman physicians used it in their medicine.

Olive oil is also used for cosmetics, soaps, oil-lamp fuel and pharmaceuticals.

The olives are another essential ingredient of Provencal cuisine. The The olives themselves are served in a variety of ways, usually flavored with herbs or spices. A concentrated olive appetizer is Tapenade and of course neither Salade Niçoise nor Pissaladière could exist without olives.

Other famously Provencal dishes are various olive breads (pain olives), olive cakes (cake aux olives), some variants including ham or parmesan, and Brandade de Morue.

Olive leaves are used for medicinal teas,

The close-grained, hard olive wood is used in woodworking, and Provencal village markets offer olive-wood bowls, utensils, cheese platters and serving dishes.


Sources

    The New World Encyclopedia (http://www.newworldencyclopedia.org/entry/Olive) has a good article on olives

    And of course the Wikipedia (http://en.wikipedia.org/wiki/Olives)