- File Size: 1047 KB
- Print Length: 78 pages
- Publication Date: July 19, 2012
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B008NC19XO
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #1,839,859 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Print List Price:||$7.99|
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An Olive Oil Tour of France Kindle Edition
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Top customer reviews
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Alice's passion for her subject and her extensive research shine through in her writing.
I would highly recommend this book for anyone who uses olive oil in cooking. You will learn lots of interesting facts and information.
However, there are in fact a few producers in the south of France. Their yield barely touches the French demand for olive oil, but nevertheless, they are proud of the quality of their product. Alice, in this short, concise guide, takes the reader from the tree to the golden nectar in the bottle. Along with facts and figures are: advice on how olive oil can be used as a beauty product (did you know it makes a great hair conditioner?), information on its virtues as a part of a healthy diet, and there are a few traditional recipes to complete the `tour', which are accompanied by mouth-watering illustrations.
I use olive oil all the time, but I'm not a connoisseur and am perfectly happy with my supermarket's own brand cheapy cheapy. So, the book wasn't of particular value to me--especially as I'm never likely to sample any French olive oil, since it's not widely exported, even to the UK; but it was interesting to learn of its existence, its methods of production, and about the endeavour to promote it and to encourage and educate the younger French consumers. An expert, someone who really likes to know what they are buying and likes to find out about a product they are passionate about, will find this a useful and informative little booklet.
First the author discusses the history of the production of olive oil from classical times to the present. She then discusses the climate and soil of the various areas in the Provence region of Southern France as well as Corsica, where the olive trees are grown. Next she provides information regarding how the varieties or cultivars of olives vary from one part of the region to another. Her study of the agricultural side of the process and how it is affected by climate and soil conditions is quite thorough and exhaustive.
The author describes in detail the developments in the processing methods of olive oil through the ages. She visits and interviews growers who use various methods including some who stick to the traditional techniques that date to the day of the Romans as well as others who use the most modern techniques. She seems to favor the more traditional, less industrial model, herself.
She details the economic models that are characteristic of the region. These range from large proprietary farms where the olives are grown, processed and the oil bottled all in place, to small growers who take their olives to a cooperative for processing.
An entire chapter is devoted to the health benefits of olive oil specifically and of the Mediterranean diet in general. The anti-oxidant features of olive oil as well as its ability to reduce cholesterol are discussed thoroughly; and the final quarter of the book is devoted Mediterranean recipes that utilize olive oil in their preparation.
As a general reference work on the subject this book would serve well, but it is more complex and interesting than just that. The many interviews with growers and processors give a human texture to a book that is heavy with technical data. I found this a very interesting read and to an aficionado of olive oil and organic food, it will be a treasure trove. I highly recommend this book to those looking to learn more about this fascinating subject.