The Common Language of European Tables
Though languages and borders differ, the tables of Mediterranean Europe share one hero: olive oil. Each country interprets it with its own tradition, but in all of them olive oil takes the lead.
Italy
Italian cuisine is passionately attached to extra virgin olive oil:
- Bruschetta: toasted bread, garlic and plenty of olive oil
- Raw olive oil as a finishing touch on pasta and risotto
- Combined with balsamic in salads
Spain
- Pan con tomate: bread, tomato and olive oil — perfection in simplicity
- The foundation of gazpacho and tapas culture
- The breakfast tradition of olive oil on bread
Greece
- Horiatiki (village salad): tomato, cucumber, feta and generous olive oil
- Ladera: vegetable dishes cooked in olive oil
- The tradition of dipping bread in olive oil
The Common Principle: Simplicity
The secret of Mediterranean cuisine is to lightly process quality ingredients. A good extra virgin olive oil turns even the simplest dish into a feast. That is why raw, last-minute olive oil is valued most.
Everywhere in Europe
Today this table culture has spread far beyond the Mediterranean; from Northern to Central Europe, olive oil has become a symbol of healthy and delicious living.
Bring Europe's table culture home with Europe Olive Oil.