Mediterranean cuisine
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Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.
"Those blessed lands of sun and sea and olive trees": a landscape in Rhodes, in the Eastern Mediterranean
Olive (Olea europaea)
Wheat (Triticum)
Olive oil
Videos
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
Extra virgin olive oil presented with green and black preserved table olives
Ancient Greek olive oil production workshop in Klazomenai, Ionia (modern Turkey)
Ancient oil press (Bodrum Museum of Underwater Archaeology, Bodrum, Turkey)
Olive crusher (trapetum) in Pompeii (79 AD)