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Extra Virginity: The Sublime and Scandalous World of Olive Oil

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If you have any interest in great olive oil (and you should have if you value excellent tasting healthy foods) this is a great place to start. It will help you understand the health benefits of real olive oil, the history of its processing and consumption and the challenges of finding truly good olive oil. Just because you think you have had great extra virgin olive oil doesn’t mean you have had until you make some real effort. And it may be a revelation when you do. Enjoy .

The best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now produce the finest oils in history. However, these producers are being steadily driven from the market: extra-virgin olive oil is difficult and expensive to make, yet alarmingly easy to adulterate. Skilled oil criminals are flooding the market with low-cost, faux extra-virgins, reaping rich profits and undercutting honest producers, whilst authorities in Italy, the US and elsewhere turn a blind eye.

From the feisty pugliese woman of sixty struggling to keep the family business afloat to her industrialist neighbour who has allegedly grown wealthy on counterfeit oil, to Benedictine monks in Western Australia and poker-playing agriculture barons in northern California who make this ancient foodstuff in New World ways, Mueller distils the passions and life stories of oil producers, and explores the conflict, culinary vitality and cultural importance of great olive oil.

Extra Virginity: The Sublime and Scandalous World of Olive Oil Details

• Author : Tom Mueller ( Download PDF : )


• Publisher: Atlantic Books; Main edition (July 3, 2014)


• File Size: 7151 KB


• Print Length: 267 pages


• Language: English


• Publication Date: July 3, 2014


• ASIN: B00JNYNHHW

About the Author

Tom Mueller lives in Liguria, Italy, with his wife and three children. Educated at Oxford and Harvard, he is a frequent contributor to The New Yorker, and also writes for National Geographic Magazine, The New York Times Magazine, and The Atlantic Monthly.