- Hardcover: 256 pages
- Publisher: W. W. Norton & Company; 1 edition (December 5, 2011)
- Language: English
- ISBN-10: 0393070212
- ISBN-13: 978-0393070217
- Product Dimensions: 6.5 x 1 x 9.6 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 243 customer reviews
- Amazon Best Sellers Rank: #379,789 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ $3.59 shipping
Extra Virginity: The Sublime and Scandalous World of Olive Oil Hardcover – December 5, 2011
|New from||Used from|
$1.18 extra savings coupon applied at checkout.
Sorry. You are not eligible for this coupon.
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
Amazon Best Books of the Month, December 2011: E.V.O.O. just got a whole lot more complicated. Tom Mueller's Extra Virginity is about as explosive as an expose can get, at least if your subject is liquid fat. The road from tree to table, it turns out, is fraught with corruption, fraud, and laboratory interventions. Mueller shows how and why the trade in adulterated olive oil is about as profitable as the trade in some hard drugs, and with a lot less risk, too. There are equally entertaining detours into olive oil's long history, the politics of regulation and enforcement, and even debates over the best way to taste it (swirl, aerate, spit, or just swig?). All in all, it's a great read not just for foodies, but also for anyone interested in the complexities of global trade and organized crime. --Darryl Campbell
(Starred review) Engrossing history, vivid contemporary reporting and a cogent call to action, expertly blended in an illuminating text.
Starred review. Engrossing history, vivid contemporary reporting and a cogent call to action, expertly blended in an illuminating text. "
The New Yorker writer does for his subject what Susan Orlean did for orchids. "
... [Extra-Virginity] does for olive oil what Eric Schlosser s Fast Food Nation did for hamburgers. Mueller traces the history of this valuable product from antiquity to the present, but the really disturbing part is his expose of the inferior quality control and outright fraud among today s oil producers. "
How long have readers been waiting for a book like this? A century? A millennium? Finally, the earth's most poetic food has found its storyteller. Essential, smart, and ridiculously overdue. --Bill Buford, author of Heat"
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I can only add that if let one drop of olive oil pass your lips, you should read this book. I am now in the midst of planning an olive oil vacation here in the States; something I would not have imagined before reading this book.
What I (gratefully) did get from this book were some great sources to find authentic extra virgin olive oil and a persuasive argument that quality in the product does matter for culinary and health reasons. These are two good reasons to buy Mueller's book. And here's a tip to perspective readers who might, like me, tire of the long passages about Italian oil criminality or semi-cryptic descriptions of olive oil's chemical makeup: you can skip to page 221 of the book where begins Mueller's detailed Appendix, and where you will find all of the information you need to locate, buy and appreciate authentic extra virgin olive oil of any origin. It includes what to avoid as well as how and when to purchase. I have used the information and bought my first Mueller-recommended oil--a Spanish label, Castillo de Canena, that is every good thing that Mueller promised it would be, including crushingly expensive.
Finally, here are a few important things that the reader will get from this book: most extra virgin olive oil sold in the U.S. probably isn't extra virgin oil; to get the good stuff, you have to pay a premium; olive oil is great for your health, if you get the right stuff; the color of the oil doesn't indicate quality; point of origin indicated on the label of any olive oil doesn't relate to quality; there is no single country that produces "the best olive oil".
So, although this may not be the easiest-flowing book, overall it's a fine source of information about an important and interesting food product that is a big plus to quality of life.