Extra Virginity: The Sublime and Scandalous World of Olive Oil

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

"[Mueller reveals] the brazen fraud in the olive oil industry and [teaches] readers how to sniff out the good stuff." —Dwight Garner, New York Times

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 rituals. But this symbol of purity has become deeply corrupt. A superbly crafted combination of cultural history and food manifesto, Extra Virginity takes us on a journey through the world of olive oil, opening our eyes to olive oil’s rich past as well as to the fierce contemporary struggle between oil fraudsters of the globalized food industry and artisan producers whose oil truly deserves the name "extra virgin."

 

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LibraryThing Review

User Review  - dele2451 - LibraryThing

Being an experienced cook and farmer, I always wondered how grocery stores could afford to sell extra virgin olive oil at such low prices. Thanks to Mr. Mueller I now know the answer and the news isn't pretty. Read full review

LibraryThing Review

User Review  - satyridae - LibraryThing

This book is going to end up costing me an arm and a leg, I'm sure. I learned a lot, much of it disheartening. That extra-virgin first-cold-press olive oil you bought at the supermarket? Is most ... 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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