Mediterranean Cooking with Olive Oil
Discover how the flavor and nutritional properties of organic extra virgin olive oil can transform your cooking
Chef and Owner, Restaurant Marc Fosh, Palma, Mallorca, Spain. One Michelin Star
Discover good quality olive oil as an indispensable ingredient in Mediterranean cooking
At the core of the Mediterranean diet lies a very special ingredient: Extra virgin olive oil. In this online course, Michelin-starred Chef Marc Fosh will show you how it can transform your cooking. Marc will teach you delicious and healthy recipes where quality olive oil plays a key role, including the traditional Pan amb Oli (Bread with Oil), a vibrant yellow gazpacho, and poached salmon with a modern take on a classic ‘Pil Pil’ sauce.
Together with Brian Guidry of Miquel’s Organic Olive Oil, we will explore the story of single estate organic extra virgin olive oil and its production, revealing how its flavor and nutritional properties can enhance your cooking.
At the end of this course you will:
- Understand the unique properties of organic, single estate, extra virgin olive oil
- Know how to incorporate extra virgin olive oil within a wide range of dishes, including desserts
- Prepare healthier dishes requiring less butter and cream
About Miquel’s
Miquel’s is a family-run olive oil brand dedicated to producing single-estate, organic extra virgin on the Mediterranean Island of Mallorca, Spain.
We believe the best moments in life are shared around the dining room table. Miquel’s is our family’s chance to bring friends together, slow things down, and inspire authentic #TablesideStories.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Single Estate Organic Extra Virgin Olive Oil
Chapter 3 - Marinated olives with feta cheese & Mediterranean herbs
Chapter 4 - Pa amb oli and Tomatoes
Chapter 5 - Tapenade crusted cod filets with saffron-olive oil parmentier and fried courgettes
Chapter 6 - Yellow gazpacho with olive marinated sea bass & pickled cucumber
Chapter 7 - Creamy “Bombeta” rice with scallops, lemon, olive oil & sea-herbs
Chapter 8 - Olive oil poached salmon with smoked eel and cauliflower pil-pil
Chapter 9 - Chocolate & olive oil cremeux with red pepper-raspberry sorbet
Understand how this remarkable product will elevate the quality and authenticity of your culinary creations
What you'll learn
Marinated olives with feta cheese & Mediterranean herbs: Prepare this delicious combination of flavor packed ingredients, suitable as a starter or snack at any time of the day. Take it to the next level with a quality organic single estate extra virgin olive oil.
Pa amb oli: Discover this traditional Mallorcan dish, ‘bread with oil’. A symbol of Mallorcan culture and hospitality where fresh and local products are always the protagonists.
Tapenade crusted cod fillets with saffron-olive oil parmentier and fried courgettes: Incorporate healthy and flavorful extra virgin olive oil within your potato puree. Deep fry vegetables in a light olive oil batter until crisp.
Yellow gazpacho with olive marinated sea bass & pickled cucumber: Marinade your fish in extra virgin olive oil and prepare a classic gazpacho with a fruity twist.
Creamy “Bombeta” rice with scallops, lemon, olive oil & sea-herbs: Incorporate extra virgin olive oil within each stage of this recipe. Give this creamy rice dish a finishing touch with olive oil and sea lettuce mayonnaise.
Olive oil poached salmon with smoked eel and cauliflower pil-pil: Learn to poach fish in extra virgin olive oil. Infuse extra virgin olive oil with the aromas of smoked eel. Discover Marc Fosh’s modern take on a classic ‘Pil Pil’, the sauce that first captivated him and started his journey into the world of olive oil.
Chocolate & olive oil cremeux with red pepper-raspberry sorbet: Replace butter with extra virgin olive oil to create a cremeux with lower saturated fat content and a fruitier flavor profile.
In this course, in addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
- The techniques you will learn are:How to poach fish in olive oil
- How to cure sea bass
- How to make a ‘Pil Pil’ sauce
- How to make an olive oil truffle
- How to emulsify various ingredients
- How to make a smoked oil
- How to make a tapenade
- How to make potato parmentier
- How to deep fry vegetables in olive oil
- How to make a mayonnaise flavored with fresh ingredients.
Course recipes
In this course you will learn
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Meet your Instructor
Chef and Owner, Restaurant Marc Fosh, Palma, Mallorca, Spain. One Michelin Star
One of Britain’s most successful culinary exports.
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Love it! Very educational material and fantastic recipes!
Loved the in-depth overview of olive oil production and a look at single-estate EVOO production. Marc's knowledge and cooking were top notch!