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Judy Ridgway

Olive Oil Quality, Taste and Flavour

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Weddings – The French Way

30 May 2016 by Judy Ridgway

A wedding reception is one of most important events that you may want to cater for yourself.  So after all the hard work of writing A Banquet on a Budget I thought it would be fun to ask my friend food writer and food stylist, Louise Pickford who lives in south west France with her…

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Filed Under: Books, Guest posts Tagged With: France, weddings

Planning a Wedding Reception? Save Thousands by Self-Catering

9 May 2016 by Judy Ridgway

A Banquet on a Budget front cover

Statistics show that the average wedding reception costs £7,000.  You can save a good deal of this amount by doing the catering yourself.  The money you have saved can then be spent on the honeymoon or put towards a down payment on your new home. However, catering for a large scale celebration can be daunting….

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Filed Under: Books

Adopt an Olive Tree

9 May 2016 by Judy Ridgway

From time to time I get emails from olive growers offering the chance to adopt an olive tree in their grove.  The idea of adopting an olive tree sounds quite intriguing and so I thought I would have a further look at the idea. First of all I wondered why would anyone want to adopt…

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Filed Under: Olive oil Tagged With: Greece, Italy, New Zealand, Olive trees, Portugal, Spain

Swiss Olive Oil

9 May 2016 by Judy Ridgway

Swiss olive oil – what nonsense you say, yet just down to road from my Swiss home there are numerous olive trees growing happily in the Ticino sunshine.  This part of Switzerland, south of the Alps, boasts a Mediterranean style of climate and the weather is such that olive trees can not only survive here…

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Filed Under: Olive oil

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Primary Sidebar

Front cover of The Olive Oil Diet

The Olive Oil Diet
The best choice for a long and healthy life

My latest book, written with co-author Dr. Simon Poole, has just reached its third reprint. It is available from Waterstone's shops and online

IWFS Monograph

Around the World with Olive Oil
A look at quality, styles and flavour characteristics
This is a monograph for the International Food and Wine Society. It is available direct from the society

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