All fans of olive oil will be glad to have the concise, authoritative Olive Oil: A Field Guide on hand as they choose, use, and enjoy this remarkable yet everyday food.
—Harold McGee, author of On Food and Cooking and Keys to Good Cooking
The Indispensable Reference for Olive Oil Professionals and Enthusiasts. The olive oil book you have been looking for—a global guide to understanding olive oil quality.
This handbook is an indispensable tool for anyone who wants to delve into the fascinating but complex world of extra virgin olive oil. It should be required reading for all who make, sell and use oil. I dearly wish it had existed when I started my own investigations!
—Tom Mueller, author of Extravirginity: The Sublime and Scandalous World of Olive Oil
Olive oil tasting—a comprehensive approach!
The exciting world of olive oil tasting is presented in a multi-layered way that will appeal to everyone from beginners who want to start experimenting to professionals who need to do detailed assessments and make purchasing decisions.
Answers to the FAQs
Clarification and straight answers explain the most common myths about olive oil, with page references to lead you to more information. This refreshingly undogmatic guide provides authoritative, accurate background to help readers understand the “why” as well as the “what” and “how.”
Technical Topics Explained for the Non-Technical Audience
Olive Oil: A Field Guide provides a sound basis for navigating the complex world of olive oil. Olive oil processing, chemistry and testing are explained for everyone in brief, basic—but accurate—language. This book will be the go-to reference for anyone who wants to better understand the olive oil quality discussion!
Gain confidence and enhance your appreciation of extra virgin olive oil
I have this little reference in my purse. Never shop for olive oil without it.
—Elaine Corn, food journalist, Sacramento Bee and Capital Public Radio
