Extra Virginity: The Sublime and Scandalous World of Olive Oil
Pages no: 267
Edition language: English
, Food And Drink
, Book Club
, Food History
A very enjoyable natural and political history of olive oil. It has inspired me to spring for a can of Merula and begin to sample oils at a local specialty store. On the down side, the audiobook reader is not up to par. He mispronounces words like "cuneiform" and engages in sporadic yet really annoy...
I did not rate it higher because there are few long passages that slow down the reading pace. Plus, yes, I got the point there is a lot of fraud and bad oil out there, and that the powers that be, who benefit from the status quo, will not do squat to change it; after a while, that point got repetiti...
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 likely fit only for burning in a lamp. It's almost certainly not extra-virgin, and it's quite possibly no...
While there was some interesting information, this book went very slowly. There was almost too much history and not enough current information. I'll not look at the olive oil from the grocery store the same way, but this book also wasn't enough to make me stop buying it for general cooking purpose...
It can be disheartening to read about the extraordinary benefits of pure, fresh olive oil, only to be told you're not likely to get it unless you grow and process your own olives. True extra virginity is mighty scarce. That pretty bottle of oil on your shelf for which you paid a premium price has pr...
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