Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Bastian Jordan: Olive oil

On cooking without olive oil is virtually impossible. At least if you love Mediterranean cuisine. Pasta, pesto, vinaigrette, fish – all this is unthinkable without good virgin oil from olives. But is there a need for a cookbook that addresses this matter of course?

Bastian Jordan answers this question with his first book. Yes. absolutely need a book on this subject. It is not much less than a collection of sensational recipes in very different levels of difficulty. From simple basics and fundamentals of Mediterranean cuisine to more elaborate recipes from top chefs. Developed, among others, with the help of such prominent names as Daniel Achilles, Juan Amador, Heiko Antoniewicz, Wolfgang Becker, Jean-Claude Bourgueil, Sven Elverfeld, Florian Glauert, Christian Lohse, Oliver Neuhoff, Jörg Sackmann, Stefan Steinheuer, Sascha Stemberg and Andy Vorbusch – and magnificently captured in pictures by Daniel Esswein.

Bastian Jordan has been involved with olive oil for more than 15 years. His company Jordan Olives produces sustainable and quality Greek olive oil. In addition to his work as an olive grower and entrepreneur, he is a lecturer and expert on the subject of olive oil. In the first section of the book, he competently and clearly shows the entire production path of his oils on Lesvos, giving a comprehensive insight into cultivation, origin and production.

Many basics follow, from a simple vinaigrette to pestos, mayonnaises, focaccia or pickled vegetables and various oils with additional aromatics.Things get particularly exciting in the last third of the book. Jordan was able to enlist numerous top chefs to each contribute two recipes that revolve around the core product to a greater or lesser degree. The range is very broad, from simple to highly complex.

Red prawns from Soller al Ajillo

Juan Amador

Break out the prawns and cut them in half. Then add Maldon Sea Salt and let it sit for 20 minutes.

Halve and seed the chili peppers, peel and halve the garlic.

Heat the olive oil in a cast-iron pot to 160 °C, add the chili, garlic, rosemary and thyme sprigs and the prawns. Then stir and put a lid. Simmer over medium heat for 3-4 minutes.

Arrange the prawns on plates and serve directly in the pot, break the baguette into small pieces and serve with it.

Recipe for 4 people

8 red prawns from Soller (alternatively other wild caught prawns)

Maldon Sea Salt
2 chili peppers
2 young garlic cloves
500 ml olive oil
2 rosemary sprigs
2 thyme sprigs
1 baguette
freshly ground black pepper

From my point of view, only a deeper thematization of the different flavor profiles of various olive oils would still be a useful addition. When is it best to use which oil? Which profile goes best with which dishes? Also in the recipes sometimes a reference to some suitable oils would be quite helpful. On the other hand, this leaves more room for maneuver and more flexibility when re-cooking the dishes.

Bastian Jordan succeeds with this book a good balancing act between thematic introduction, daily companion for basics and creative inspiration for sophisticated dishes. The atmospheric photos and the multitude of recipes are fun – and above all they awaken the desire to cook. With olive oil.

Olive oil – The cookbook

Bastian Jordan
Olivenöl - Das Kochbuch
  • Bastian Jordan (Author)
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