Foreword
SALADS, properly prepared, appeal to both the eye and the appetite. The brilliant red of sliced or whole tomatoes, the delicate green, amber and gold of hearts of lettuce, and the darker tones of the garnishments, lend a splash of color that lightens up many an otherwise unattractive spread. Besides, we all need the vegetable salts contained in fresh (uncooked) vegetables and fruits. This need expresses itself in the pleasure with which fresh vegetables are welcomed in the Spring-instinct guides us to what our system needs and our appetite craves.
That no salad is complete without olive oil is a culinary and dietary principle recognized throughout the ages, and no substitute for olive oil, acceptable to the cultivated taste, has ever been found. So-called substitutes, to the knowing, are no more substitutes than is paste for diamonds, or cotton for silk. Pompeian Olive Oil-the standard of excellence, purity and freshness-besides its recognized use in salads and sauces, as a shortener in cakes and pastry and for many other culinary purposes, is much valued in the medical profession as an upbuilder and to repair the ravages of long-continued illness and consequent emaciation.
Pompeian Olive Oil added to your daily diet will add years to your life.