recipe comes from Judy Ridgway
- you can visit her website by clicking
has been tasting, talking and writing about olive
for twelve years or more since she co-authored
The Pocket Guide to Oils Vinegars and Seasonings.
This was followed up by a paper on Taste and Flavour
in Olive Oil written for the European Commission
in 1992 (about to be re-issued in updated form)
and then The Olive Oil Companion which is still
just about in print.
Before working with co-author Mark Lake on the
first book Judy says that she hardly used olive
oil and now she hardly uses anything else. "Mark
was a real lover of olive oil and he opened my
eyes to the fact that olive oil is not just olive
all. They all taste quite different", says
The taste and flavour aspect of foods fascinates
Judy and she tastes olive oils at every opportunity.
As a result she was invited to sit on the judging
panel for the prestigious Leone d'Oro awards for
olive oil in Italy for five years from 1996 to
As well as tasting oil, Judy regularly travels
to the producing countries and recently visited
the southern hemispere to look at olive oil there.
Her work includes tutored seminars, tasting classes
She has written more than 50 books on food and
wine and her book The Wine Tasting Class was nominated
for the Julia Child awards in America.
potato salads in the UK are made with salad cream
or mayonnaise. This one uses a warm (or cold)
olive oil dressing. It can be served as a side
salad with sweet corn or as a main course salad
with diced cheese or ham.
you like the idea of a hot salad to serve with
grilled meats or fish, chop the potatoes as soon
as they are cooked. You might even heat the dressing
gently before adding to the salad.
you would like to turn this dish into a more substantial
salad add 100g each, cubed boiled ham and Cheddar
cheese to the cold salad.