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Eyewitness Companions
Olive Oil
An in-depth overview of olive oil and olive products from around the world provides a country by country, region by region look at the major producers--from the Mediterranean to Australia--as well as locator maps, vintage guides, tasting notes, and information about each olive-growing area.
- GenresCooking
287 pages, Paperback
First published January 1, 2006
26 people want to read
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Displaying 1 - 2 of 2 reviews
June 18, 2009
This book is a little gem. For one thing, I now realize that I haven't had a clue about how to shop for olive oil. For another, this book provides almost a travelogue, as it discusses the various olive oil regions throughout the globe.
The book's purpose is laid out clearly on page 10: "This book is for everyone who wants to know how to recognize high-quality oils and where they come from. . . . It tells you which are the most important oil producing countries, it shows you how to identify oils, read bottle labels, and understand what is meant by such terms as 'extra virgin' and 'cold pressed.'"
One of the most interesting aspects of this book: a brief introduction to olives (history, the tree, history, cultivation, making olive oil). A second feature of special interest (now) to me--how to recognize quality. Boy, was this an eye opener. I thought that by looking at the oil and making sure that it was clear, I was aces. The discussion of buying and storing olive oil is useful, too.
But the real heart of the book is the country by country (and even region by region) description of olive oil produced, its qualities, and actual brands produced by country (or region), with brief analyses of these. For example, the discussion of Italian olive oil is lengthy and provides great detail on the industry and its product. We get a little history and then the region by region discussions. For instance, Luguria. We see a little about this area, the types of olives grown and used in making olive oil, and then a brief description of leading producers. For example, Abbo-Frantoio del Podere Bevera. This is made by the Abbo family. Their best oil has, as the book describes it, a "mellow taste of pears and almonds and a long, warm aftertaste." Sounds yummy, no?
Olive oils from Portugal, France, Greece, the United States, Australia & New Zealand, and other places are discussed, too.
If you are interested in olive oil, this is a fun little book to read. I use olive oil religiously in my kitchen (it's healthy and it works well with cooking food and as a part of salad dressings, etc.), so this little volume is especially enjoyable to me.
The book's purpose is laid out clearly on page 10: "This book is for everyone who wants to know how to recognize high-quality oils and where they come from. . . . It tells you which are the most important oil producing countries, it shows you how to identify oils, read bottle labels, and understand what is meant by such terms as 'extra virgin' and 'cold pressed.'"
One of the most interesting aspects of this book: a brief introduction to olives (history, the tree, history, cultivation, making olive oil). A second feature of special interest (now) to me--how to recognize quality. Boy, was this an eye opener. I thought that by looking at the oil and making sure that it was clear, I was aces. The discussion of buying and storing olive oil is useful, too.
But the real heart of the book is the country by country (and even region by region) description of olive oil produced, its qualities, and actual brands produced by country (or region), with brief analyses of these. For example, the discussion of Italian olive oil is lengthy and provides great detail on the industry and its product. We get a little history and then the region by region discussions. For instance, Luguria. We see a little about this area, the types of olives grown and used in making olive oil, and then a brief description of leading producers. For example, Abbo-Frantoio del Podere Bevera. This is made by the Abbo family. Their best oil has, as the book describes it, a "mellow taste of pears and almonds and a long, warm aftertaste." Sounds yummy, no?
Olive oils from Portugal, France, Greece, the United States, Australia & New Zealand, and other places are discussed, too.
If you are interested in olive oil, this is a fun little book to read. I use olive oil religiously in my kitchen (it's healthy and it works well with cooking food and as a part of salad dressings, etc.), so this little volume is especially enjoyable to me.
December 1, 2013
This,to-date, is the best book I have ever read on the subject. It is a bible for anyone who wants to know more about this food stuff. I keep referring back to this book 3 years after reading it and it helps me clarify the murky world of extra virgin olive oil. He writes with such wit but most importantly with such honesty about the excellent, the good and the downright criminal. Amazing what the huge food companies do not want us to know about this wonderful stuff.
Displaying 1 - 2 of 2 reviews