Janet Mendel Picks her own Olives!

I'm a journalist, not a chef. I think it was my reporter's instinct that took me into kitchens all over Spain. Sniffing out recipes turned out to be a great way to get to know people. By the way, this is my sixth cookbook featuring Spanish recipes.

I can’t believe there’s NO butter! Cakes, pastries, cookies—all made with extra virgin olive oil as the only fat. Yes!

For several years now, the only fat I use in my kitchen is olive oil. No butter, no vegetable oils, no lard. Why? For me, it’s a way of affirming my Mediterranean lifestyle. I pick my own olives, bring home the oil. Plus, I know how healthful olive oil (a mono-unsaturated fat) is. And, personally, I love its flavor.
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