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At the table

How we eat it.

In Tunisia, olive oil is everyday cooking. Here is how we use ours at home, and how it fits into kitchens around the world.

6 recipesTunisiaHome. Oil at the start, middle and end of every meal.Explore →3 recipesMediterraneanFrom Beirut to Athens, oil poured generously over dips, salads and cheese.Explore →3 recipesEuropeSpain, Italy and Provence: bread, pasta and sauces built on oil.Explore →3 recipesAfricaAcross North Africa, oil is the base of slow-cooked salads and pulses.Explore →3 recipesLatin AmericaFresh sauces and sofritos, where a peppery oil brings the herbs forward.Explore →3 recipesNorth AmericaSalads, roasting trays and baking, with oil in place of butter.Explore →3 recipesSouth AsiaA mild oil for tempering spices, where you might use ghee or other oils.Explore →3 recipesEast & Southeast AsiaNot traditional, but a mild oil works well in quick stir-fries and dressings.Explore →