Provençal gastronomy

Olive oil What is olive oil? Olive oil is a fresh fruit juice that is produced in all countries around the Mediterranean from the end of October to the end of March for the later fruits. This oil is very popular, especially in the south of France.  This Provençal speciality is full of many qualities.  Olive oil is excellent for your health, due to its high content of omega-9, monounsaturated fatty acids. It reduces the risk of cardiovascular disease and lowers the levels of total "bad" cholesterol in the blood.  How is it eaten? The special thing about olive oil is that it is also edible and can be used for hair care. As well as in salads, for cooking fish, meat etc., olive oil in the hair helps to keep the hair healthy thanks to its protective effect and helps to fight against hair breakage. It also helps to fight cancer, diabetes and many other diseases. But it must be used in moderation and stored well. The history of olive oil The discovery of this oil dates back to sever

 A ï oli  What is Aïoli ? Aïoli is a Provençal sauce made from an emulsion of garlic and olive oil. Basically, it's garlic mayonnaise. Etymology   Aïoli comes from the Provençal language words “aï” (in French: ail) which means garlic and “oli” (in French : huile d’olive) which means olive oil. History   The very ancient origins of Aïoli go back to antiquity. It would have appeared during the Roman Empire and in ancient Egypt.  This sauce is linked to the ancestral origins of olive oil in the Mediterranean basin, a basin in which Aïoli is very common and appreciated. How to taste it ? Traditionally, Aïoli accompanies salted cod, but it can also be eaten with cold meat, potatoes, beets, green beans or even carrots, etc. The Aïoli is eaten fresh when served but can also be eaten at room temperature or hot. Recipe : Ingredients :      - olive oil      - 2 egg yolks      -  2 cloves garlic      - salt /  pepper      - lemon Preparation : Peel and pound the garlic in a morta

The Pistou Soup What is Pistou Soup ? It is a soup composed of summer vegetables such as green, white & red beans, zucchini, potatoes and tomatoes, mixed with pasta and served with pistou, a pounded mixture of garlic, olive oil and basil. Etymology  “Pistou” is a Provençal word, derived from the Latin “pistare” which means to grind, it refers to the mortar pestle that is used to make it. Pistou is a derivative of Italian pesto. There is no big difference between the two except for the pesto which also contains pine nuts, parmesan and pecorino. Pistou Origin  If today, Pistou Soup is considered one of the essential recipes of Provençal cuisine, it is indeed from Genoa, in Italy, where it originates. France at the turn of the century was very attractive to Italian families looking for work, and many of them came to settle in Provence. It is therefore not uncommon to see certain similarities between the traditions of Provence and those of our Italian neighbors. It was not until 1897