Virgin Territory: Exploring the World of Olive Oil

by Nancy Harmon Jenkins

An illuminating look at olive oil with 100 recipes from the country’s leading authority on the subject and author of The Four Seasons of Pasta.

Olive oil is more popular than ever, thanks to its therapeutic and preventative effects in treating different diseases, as well as the growing variety of brands and imports available. Nancy Harmon Jenkins, arguably the leading authority on olive oil and the healthy Mediterranean diet, presents more than 100 dishes that showcase olive oil, ranging from soups to seafood to sauces to sweets. Along with favorites like tapenade and pesto, you’ll find other exciting dishes like North African Seafood Tagine, Oven-Braised Artichokes with Potatoes and Onions, and Quince and Ginger Olive Oil Cake. 

But this book isn’t just a collection of hearty and healthful recipes; Jenkins also covers the history and culture of olive oil as well as how to buy it and cook with it. A thing of beauty with the stunning photographs of exquisite dishes as well as Jenkin’s own Tuscan olive tree grove, Virgin Territory captures the delights of making and cooking with olive oil.

“Nancy Harmon Jenkins makes a compelling case that our most important cooking medium—olive oil—is the one we know least about….This is the definitive book on olive oil, and one that should change the way you shop.”—Amanda Hesser, co-founder of Food52.com, author of The Essential New York Times Cookbook

 “Virgin Territory is so essential because its subject is so well-colonized. Equal parts cookbook, autobiography, and culinary history, it's a compelling education in cooking's most essential oil.”—Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns

Genres: Cookbooks, Cooking

604 pages, Kindle Edition

First published February 3, 2015

Reviews

[Judy · Rating 4 out of 5]

This was a mixed bag for me. The first part was all about how olive oil is made, and warning about all the bad olive oil out there. It was also pretty repetitive. I have done a fair amount of olive oil tasting in several different countries, but I'm still not sure her explanations would help me buy good olive oil. I'm afraid I'm one of those "if I like it it's good" people. On the other hand, the recipe part of the book was great! There were a lot of yummy sounding recipes, and I was especially interested in the parts about subbing in olive oil for butter. That is done a lot here in Spain so it was interesting to see her take on it. It took me quite a while to get through this book (while reading multiple others), but in the end it was worth it.

[Ann Keller · Rating 4 out of 5]

The author provides the reader with a vast amount of information about how olive oil is made, then caps that off with dozens of mouth-watering recipes. This is a unique cookbook for the avid enthusiast.

[Rosemary Lynn · Rating 3 out of 5]

This is a beautiful book. The photographs of the food and of the landscape were gorgeous. This book makes me want to reach for some crusty bread and some olive oil to dip it in.

I enjoyed reading about the background of the author and about olive oil in general. I've always wanted to know more about this incredible food.

To be perfectly honest, I didn't read every word in the book (yet), and I'm certainly not going to try all of the recipes (I may be Italian, but fish has never been my thing).

BUT, there are quite a few recipes in here that I bookmarked to try. Plus, when it came to the stories and the history, the writing was easy to read and took my into another world. One of food and happiness.

The physical properties of the book (the thick cover and pages) are wonderful, just like the high-quality photos. It is - like I said - a beautiful book.

[Catherine · Rating 4 out of 5]

Lots of info about the history of olive oil, different types of olives, methods of pressing olives, and recipes in many categories using olives or olive oil. The author had an annoying way of repeating information multiple times (black olives – salt cured, not oil cured – check; ricotta cheese – should be made with whey – check). But I learned a lot, and will try some of the recipes.

[Letizia Mattiacci · Rating 5 out of 5]

Very competent book about the making of one of planet Earth best food, extra virgin olive oil. The book does not only offer beautiful recipes based on olive oil, but a wealth of information on the history, cultivation, tradition, extraction and use of true extra virgin.

[Susan · Rating 4 out of 5]

Very interesting history and information on the making of olive oil. I have learned to be more discerning in the oil I buy. And the recipes are delicious.

[Julie · Rating 5 out of 5]

Detailed, interesting, beautifully photographed. First half is encyclopedic info about olive oil, second half recipes.

[Wes Martin · Rating 4 out of 5]

The first 100 pages or so are all about olive oil, olive cultivation, olives, olive oil production, and what to look for in a good olive oil. While it seemed like a slow start, this section fascinated me and pulled me in. The rest of the book is basically olive-oil based recipes, and there are some good ones and good information in them. This book has sparked in me an interest in olive oil. Recommended

[Steve · Rating 5 out of 5]

Jenkins book is both a damning indictment of unscrupulous olive oil purveyors as well as a loving tribute to this simple but wonderful oil and those who appreciate it and make part of their lives. And some great recipes as well! For those who want to know more about olive oil, this is the perfect book.

[Michele Frazier · Rating 5 out of 5]

Well this was a fun surprise. Fantastic recipes, photographs and the inside scoop on olive oils. I liked this book so much, I ordered my own copy. Check it out and enjoy!

[Reading · Rating 2 out of 5]

Fascinating topic, dull and repetitive presentation