- Shopping Bag ( 0 items )
Page 1 of 1
-
Captivating and Provocative
Extra Virginity reveals a glimpse into the hidden world of olive oil, which has been widely unseen until now. Tom's hard-hitting report presents vivid narratives of both honor and fraud within the olive oil industry and brings the explicit truth to much-needed light.
This corruption, unexamined for far too long, is very real. Working in the corporate olive oil industry, we perpetually come up against the lack of understanding and concern for truly how much adulterated olive oil is on the market today. It's disturbing how many well known food companies and olive oil suppliers are not being held responsible for their deliberate label misrepresentations, and as a result, consumers are being taken advantage of.
Tom Mueller's insightful history finally brings this prolific issue of adulteration into view for all to see. My hope is that Extra Virginity makes a lasting impression on everyday consumers who have been unable to fully understand the hidden truth until now. Echoing the comments by Bill Buford, this book is "ridiculously overdue" and is regarded with the utmost respect and value.
Nathan J. Ver Burg, Centra Foods3 out of 4 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged. -
An epic battle between first-class quality and commodity pricing
There is no other fruit with a deeper history than the olive. With the publication of Extra Virginity, Tom Mueller has taken it to its bitter end and brings it back again. A book filled with twists and turns that would shame the best mystery writer, Mueller tells a riveting tale about an age-old staple. He explores both ends of the spectrum ¿ the dark, devious world of adulterated oil that has plagued the industry for centuries and a new host of characters from chemists to chefs who are trying to take extra virgin olive oil to a higher level.
It is a story of two opposites: first-class quality doing battle with worldwide commodity pricing and big-money subsidies. Mueller, best known for his 2007 exposé on the world of adulterated olive oil in The New Yorker magazine, spent the last four years delving deep into the subject. When the stakes are as large as a rapidly growing, $1.5 billion business in the U.S. alone, it¿s understandable that Mueller would uncover an undercurrent of shady dealings.
He introduces readers to a cast of characters from around the world. From ¿hero¿ archetypes like Paolo Pasquali of Villa Campestri in Tuscany, a former philosophy professor, who spearheads a new system to protect oil from tree to table to villainous players like Domenico Ribatti, whose illegal activity eventually led to a plea bargain in Italian court. Even Mark Twain gets a mention.
Kudos to the well-deserved acknowledgement of Mike Madison¿s long years of diligence as a small-scale producer of first class oil. I was only disappointed that there was so little mention of many other ardent, honest and ethical growers in California who are toiling to see extra virgin olive oil gain its rightful place on the shelf. I hope Mueller gets to meet some of them before he completes a sequel.
Caroline J. Beck, The Olive Oil Source2 out of 3 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged. -
Anonymous
Posted May 21, 2012
I found this to be an absolutely fascinating book. It moved fro
I found this to be an absolutely fascinating book. It moved from the technical to the historical very well. I was caught up and found the trivia to be interesting to mind-boggling. I thoroughly recommend that anyone who considers them self a "foodie" to read this book. The realization that you had a better chance at unadulturated olive oil in the Roman empire then now should pop your eyes open! I am now permanently spoiled for supermarket olive oil and will give "Made in Italy" tags a good long, disbelieving look.
1 out of 1 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged. -
NatashaLM
Posted September 14, 2012
Great, well-researched read!
If you are an olive oil SNOB, or even if you just enjoy using GOOD, extra-virgin olive oil, this is a must-read! Learn how it gets to your table.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged. -
Anonymous
Posted December 9, 2011
No text was provided for this review.
-
Anonymous
Posted November 30, 2011
No text was provided for this review.
-
Anonymous
Posted December 5, 2011
No text was provided for this review.
-
Anonymous
Posted January 19, 2013
No text was provided for this review.
-
Anonymous
Posted April 26, 2012
No text was provided for this review.
-
Anonymous
Posted January 18, 2013
No text was provided for this review.
-
Anonymous
Posted October 2, 2012
No text was provided for this review.
-
Anonymous
Posted July 14, 2012
No text was provided for this review.
Page 1 of 1