This enticing book offers a selection of classic olive oil recipes, taken from the countries that have produced it for centuries. Dishes include Mediterranean favourites such as Bagna Cauda, Tapenade, Aioli and Pistou, in which olive oil is a central ingredient. There are also dishes where olive oil doesn't dominate but has a key role, such as Bouillabaise and Eliche with Pesto. With tips on how to use olive oil for dressings, drizzling, finishing off a dish or just dunking, this book captures the olive oil's versatility, fabulous flavours and soothing, golden richness. Useful advice is offered on selecting oils for specific and particular culinary purposes, explaining how the oil is made, where the best pressings come from, and the characteristics of the main oil-producing countries - Spain, Italy, France and Greece. There is also detailed information about the health benefits of olive oil and how it is used within beauty and well-being treatments.