Extra Virginity: The Sublime and Scandalous World of Olive Oil
Whether on a restaurant menu or in a grocery store, olive oil is frequently mislabeled; what may be labeled as extra virgin could be olive oil cut with cheaper oils and tinged with artificial coloring. Tom Muller, an American writer who lives in the Ligurian countryside surrounded by olive groves, explores the world of fraudulent olive oil in this book and helps readers seek out the “real” EVOO.
- Tom Muller
- W. W. Norton & Company
- Year published