A gourmet guide to oil and vinegar - Ursula Ferrigno

Along the dry, rocky coast of the Mediterranean Sea, olive orchards and vineyards stretch inland from Spain, France, Italy and Greece, around to Turkey, circling back around North Africa, and to newer producers in North America and South Africa. The aromas are nearly as varied and complex as wine, the flavours at one end of the spectrum buttery; sharp and acrid at the other. Just as with any ingredients in cooking, the flavours must complement each other and bring out the subtleties by layering with other notes of sweet, bitter, acid and salty flavourings. Alongside oils, vinegar is a must-have. Derived from the fermentation of alcohol-based beverages, vinegars have been used for centuries to flavour and preserve foods. Speciality vinegars provide a wide range of flavours. Those that are wine based may call out the grape varietals from which they are made, such as Cabernet, Pinot Noir or Merlot.

Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste EscoffierSchool of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, includingthe celebrated Leith's School of Food and Wine, Divertimenti and La Cucina Caldesi in Ireland. She touredthe United States, running classes in all Sur la Table stores, is consultant chef to the popular Caff Nerorestaurant chain and has made many appearances on BBC television. The author of more than 18 cookerybooks (including A Gourmet Guide to Oil & Vinegar and Flavours of Sicily for Ryland Peters & Small), Ursula has also written for many publications, including Olive, BBC Good Food, The Observer and Taste Italia.