Olive Oil and the Plant-Forward Kitchen: Flavor Strategies
Of all the cultural models of healthy, sustainable plant-forward dietary patterns and food systems, the heavily researched traditional Mediterranean Diet stands out for the inspiration it offers to American, Northern European and other global audiences. At the heart of Mediterranean food cultures is the olive oil kitchen. In this white paper, “Olive Oil and the Plant-Forward Kitchen,” we explore what makes the plant parts of the plant-forward Mediterranean kitchen so delicious. And we’ll ask how we might more fully adapt some of these techniques, flavors and other insights to advance plant-forward imperatives beyond the Mediterranean region. This “think piece” on the uptapped potential of the Mediterranean kitchen was written in conjunction with a recent seminar in New York City, “The New Olive Oil Kitchen,” co-presented by The Culinary Institute of America and the International Olive Council.