David identifies " the ever recurring elements " in the food of this extensive region as olive oil, saffron, garlic, " pungent " local wines, as well as the " aromatic perfume " of herbs, especially rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the markets, " pimentos, aubergines, tomatoes, olives, melons, figs " and " shiny fish, silver, vermilion, or tiger-striped ".
