Extraverginità. Il sublime e scandaloso mondo dell'olio d'oliva

I've been using store bought extra virgin olive oil ever since Food Network introduced Rachael Ray 's cooking show: 30-Minute Meals in 2001. Nearly every one of her savory recipes has EVOO in the ingredients list. I bought whatever extra virgin olive oil was on sale at any given time and this quickly Leggi tutto

Everyone around speaks about the Mediterian diet benefits. But what is so different about it? Of course, the consumption of olive oil. I was surprised to learn from the book how much olive oil is consumed by Italians and Greeks. It is nearly 1 litre of oil per week. But if you think to go now to the Leggi tutto

Updating 7/11 to add link to ongoing controversy of author's evaluation methods and relationship with Veronica Foods. Draw your own conclusions. Last week I crossed paths with two food-centric non-fiction books. One, a memoir, written by a famous chef, was set in my favorite place on the planet: Par Leggi tutto

This is the kind of book I usually adore: food, science, history, politics, people. I also adore olive oil. Mueller does a pretty good job of giving the reader (or listener, in my case) a good overview of the world of olive oil. Here are the things I learned from this book. One, there are many, many Leggi tutto

As someone with the most rudimentary knowledge of olive oil and its history(or any kind of oil history for that matter) and the naive long-cherished assumption that an Extra Virgin label and an Italian origin were markers of the highest quality and justified the high prices, this book was pretty har Leggi tutto

The topic of olive oil, especially in North America, is not something often spoken of and I believe the author did a good job in spreading the awareness of the fraud that is currently being committed in the industry. Simply put, most of the extra virgin olive oil on supermarket shelves isn't extra vi Leggi tutto

Tom Mueller's book opens the bottle and pours out the truth about olive oil: the good, the bad, the rancid. In a rar-ranging journey through the olive culture, Mueller introduces artisan growers and producers whose livelihoods are threatened by mass production for a global marketplace; chefs, gourme Leggi tutto

This is a very detailed history of olive oil and the business surrounding it. It was great. It made me surprisingly hungry considering it was talking about oil. The amount of fraud that people get away with in the food industry as a whole blows my mind. If you're a foodie, you'll enjoy this book.