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Extra Virginity: The Sublime and Scandalous World of Olive Oil

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27 Reviews
W. W. Norton & Company, Dec 5, 2011 - Cooking - 256 pages
For millennia, fresh olive oil has been one of life's necessities, not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, the author has become the world's expert on olive oil and olive oil fraud, a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. It is also an account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."
  

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

User Review  - William - Goodreads

In many ways a fascinating book. Mueller has done meticulous research, both through interviews and through reviewing existing literature on the production of olive oil. Certainly, after reading this ... Read full review

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

User Review - Goodreads

This book started off promising, and I really did enjoy the style of writing that Mueller uses: factual, but not dry. However this book was severely disorganized. It very easily could have broken into ...

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Contents

ESSENCES
1
THE LOVELY BURN
89
Glossary
207
CHOOSING GOOD OIL 111
221
Copyright

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About the author (2011)

Tom Mueller writes for The New Yorker and other publications. He lives in a medieval stone farmhouse surrounded by olive groves in the Ligurian countryside outside of Genoa, Italy.

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