Olive Oil
Olivier Baussanlives in the village of Mane in Provence. He is the founder of O&CO., a retail company specializing in Mediterranean olive oils. This book reflects his desire to share with others his passion for the fantastic variety of colors, bouquets and tastes of olive oil. His company uses a team of expert buyers to select the best oils every year from among the hundreds of producers and thousands of groves in the Mediterranean basin. Finely packaged, the oils are sold under the O&CO. brand by mail order and in shops throughout France and in New York and London.Jacques Chibois, the former chef at the Gray d'Albion in Cannes, at the prestigious Bastide Saint-Antoine in Grasse. At this superb hotel-restaurant, set above terraces of ancient olive trees, he has created a splendid cuisine of sunny flavors. "Since I've met Olivier Baussan, it has become a pastime, a daily passion to discover good combinations of olive oils and dishes," he says. In this book, his first, he reveals some of the superb recipes he has created, choosing the finest olive oil for each.Jean-Charles Vaillant, who took most of the photographs in this book, is a regular contributor to the gastronomic columns of magazines such asFémina HebdoandCuisine du Terroir. A food-lover and enthusiastic cook, he has provided photographs for a number of publications on the subject. For this book he has teamed up withValérie Lhomme, a contributor to food and lifestyle magazines, as well as cookery books.