Jale Balci Olives & Olive Oil: Riches From Deep Roots

Los Angeles, October 2022

Jale Balci was born and raised in Antakya, Turkey. She went from the world of finance to the world of food. Balci is more than a chef and a restaurateur, she is also a storyteller. With the weight of history, and proud of the heritage from her native city, historically known as Antioch, “the city of civilizations,” she is eager to pass on the local culinary traditions with her books.

In her sixth publication, Olives & Olive Oil: Riches From Deep Roots, we learn all we need to know about olives and olive oil, essential ingredients in all the kitchens of the world. After going through the 284 colorful pages, we will have learned all we need to know about green and black olives and the “liquid gold.” It encompasses the 4,000-year history of the noble tree, its cultivation, the fruit and its transformation (yes, olives are fruits), the health benefits and tips on how to best use olive oil in the kitchen. Embark on a journey to the world of olive and orchards with the photos.

The teaching is quite pleasant. Most of it is done in the form of easy questions, with very clear answers, such as “Can you use olive oil as frying oil?” (the answer is on page 79). In the middle of the book, there are fifty recipes, each with its own photo — always a great help for guidance in our own kitchens.

I got to sit with the prolific author while she was visiting Los Angeles. Watch my exclusive video below.

> Balci released her first book in the Turkish language, titled “Keyifli Sofralar İçin 50 Pratik Mönü” (“50 Practical Menus for Delightful Tables”), in 2006. Now in its 12^th edition, it remains Turkey’s bestselling cookery book of all time.

Publisher: Remzi Kitabevi
Originally Published: January, 2022
Authors: Jale Balci, Müge Nebioğlu