A guide to identify and taste extra virgin olive oil
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In this book
you will learn...
What is olive oil, how is it made, what countries produce the most olive oil, the life cycle of the olive tree, how to read a label.
What does "extra virgin" stand for, the basic analysis criteria for evaluating the quality, why polyphenols are important, understanding the price of olive oil.
How to differentiate a good olive oil from a bad one, and the vocabulary and references used for the descriptive analysis of olive oil.
The basic rule for pairing your oil with your food, why extra virgin olive oil is good for frying.