Extra Virginity: The Sublime and Scandalous World of Olive Oil

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W. W. Norton & Company, Dec 5, 2011 - Cooking - 288 pages
3 Reviews

The sacred history and profane present of a substance long seen as the essence of health and civilization.

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, Tom Mueller 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. A rich and deliciously readable narrative, Extra Virginity is also an inspiring 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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Great reading, history, food, criminal activity is this a novel?
I loved this book and what I learned from it. It will definitely make me change the way I buy oil!
Every time I see a bottle I can get a little more idea of what's in it.
Waiting to read next book, great work Tom!!

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

User Review  - Margaret Sankey - Goodreads

The moral of this story is the unavoidable truth that olive oil worth eating cannot cost $5 at the grocery store. Whatever it is that you can buy for that price is either (best case) oil that has been ... Read full review

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Contents

Prologue ESSENCES
OLIVES AND LIVES
OIL BOSSES
OLIVES SACRED AND PROFANE
THE LOVELY BURN
Appendix CHOOSING GOOD
Acknowledgments
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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