Extra Virginity The Sublime And Scandalous World Of Olive Oil
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| Author | : Tom Mueller |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2011-11-22 |
| Genre | : Cooking |
| ISBN | : 0393070212 |
The sacred history and profane present of a substance long seen as the essence of health and civilization. For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."
| Author | : Tom Mueller |
| Publisher | : Penguin |
| Total Pages | : 610 |
| Release | : 2019-10-01 |
| Genre | : Political Science |
| ISBN | : 0698405102 |
"A call to arms and to action, for anyone with a conscience, anyone alarmed about the decline of our democracy." — New York Times-bestselling author Wendell Potter "Powerful...His extensively reported tales of individual whistleblowers and their often cruel fates are compelling...They reveal what it can mean to live in an age of fraud." — The Washington Post "Tom Mueller's authoritative and timely book reveals what drives a few brave souls to expose and denounce specific cases of corruption. He describes the structural decay that plagues many of our most powerful institutions, putting democracy itself in danger." —George Soros A David-and-Goliath story for our times: the riveting account of the heroes who are fighting a rising tide of wrongdoing by the powerful, and showing us the path forward. We live in a period of sweeping corruption -- and a golden age of whistleblowing. Over the past few decades, principled insiders who expose wrongdoing have gained unprecedented legal and social stature, emerging as the government's best weapon against corporate misconduct--and the citizenry's best defense against government gone bad. Whistleblowers force us to confront fundamental questions about the balance between free speech and state secrecy, and between individual morality and corporate power. In Crisis of Conscience, Tom Mueller traces the rise of whistleblowing through a series of riveting cases drawn from the worlds of healthcare and other businesses, Wall Street, and Washington. Drawing on in-depth interviews with more than two hundred whistleblowers and the trailblazing lawyers who arm them for battle--plus politicians, intelligence analysts, government watchdogs, cognitive scientists, and other experts--Mueller anatomizes what inspires some to speak out while the rest of us become complicit in our silence. Whistleblowers, we come to see, are the freethinking, outspoken citizens for whom our republic was conceived. And they are the models we must emulate if our democracy is to survive.
| Author | : David M. Neuman |
| Publisher | : |
| Total Pages | : 240 |
| Release | : 2022-06-14 |
| Genre | : Cooking |
| ISBN | : 9781631957802 |
| Author | : Claudio Peri |
| Publisher | : John Wiley & Sons |
| Total Pages | : 380 |
| Release | : 2014-04-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1118460456 |
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
| Author | : Mort Rosenblum |
| Publisher | : Macmillan |
| Total Pages | : 340 |
| Release | : 1998-10-12 |
| Genre | : Cooking |
| ISBN | : 0865475261 |
Winner of the James Beard Award Until one stops to notice, an olive is only a lowly lump at the bottom of a martini. But not only does a history of olives traverse climates and cultures, it also reveals fascinating differences in processing, production, and personalities. Aficionados of the noble little fruit expect miracles from it as a matter of course. In 1986, Mort Rosenblum bought a small farm in Provence and acquired 150 neglected olive trees that were old when the Sun King ruled France. He brought them back to life and became obsessed with olives, their cultivation, and their role in international commerce.
| Author | : Emily Lycopolus |
| Publisher | : TouchWood Editions |
| Total Pages | : 369 |
| Release | : 2019-06-18 |
| Genre | : Cooking |
| ISBN | : 1771511370 |
Second place winner of an Alcuin Soiciety Awards for Excellence in Book Design Inspiring recipes for the olive oil and vinegar aficionado in a gorgeously photographed book—these are the absolute best ways to elevate the flavour of your fare using fresh flavoured olive oils and white and dark balsamic vinegars. Have you recently become enamoured with fresh and flavoured extra-virgin olive oil, infused olive oil, and flavoured balsamic vinegars, only to take them home and wonder: what exactly do I do with them? These are simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products to amplify the flavour in all kinds of dishes including appetizers, salads, soups, main dishes, baked goods, and desserts. You’ll also find inspiration to expand your repertoire once you learn the basics of flavour pairing. With sections on ways to experiment with marinades, salad dressings, brines, and even cocktails, you’ll never run out of ways to use your favourite products. Every recipe is guaranteed to take your dish from ordinary to exceptional. The Olive Oil and Vinegar Lover’s Cookbook provides you with possibilities that are truly endless.
| Author | : Nancy Harmon Jenkins |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 355 |
| Release | : 2015 |
| Genre | : Cooking |
| ISBN | : 1118203224 |
"Olive oil is one of the world's most essential and ubiquitous cooking ingredients, but how much do we really know about it? Where does it come from, how is it made, and what exactly does "extra-virgin" mean? Nancy Harmon Jenkins, a leading authority on olive oil and the healthy Mediterranean diet, covers all of these questions and more in 'Virgin Territory' as she explores what makes fine extra-virgin, how to choose it and use it, and how to avoid frauds and scams. An illuminating look at the history and culture of olive oil, as well as the science behind its flavors and its role in a healthy diet, this book details how Jenkins began her own passionate foray into olive oil and how she ended up with a 25-acre Tuscan olive farm where she and her offspring produce their own lush, green, spicy oil. Far more than a cookbook, 'Virgin Territory' includes more than 100 recipes showcasing this versatile and healthful ingredient. No matter what recipe you choose, Jenkins guides you in creating a delectable dish made better with olive oil. Along with a wealth of information and exquisite recipes, there are also striking photographs of the Mediterranean-style dishes and Jenkins' own olive grove in Tuscany. A rich and engrossing survey, 'Virgin Territory' is the ultimate resource for everything olive oil."--
| Author | : G. Steven Sibbett |
| Publisher | : UCANR Publications |
| Total Pages | : 190 |
| Release | : 2005 |
| Genre | : Technology & Engineering |
| ISBN | : 9781879906143 |
This bestselling manual is the definitive guide to olive production in California. This 180-page manual is fully illustrated with 40 tables, 19 line drawings, and 36 charts, and 100 color and black and white photos. The most notable additions to this edition include a new chapter on deficit irrigation, a greatly expanded chapter on olive oil production, and coverage of four new pests, including the olive fly. Includes production techniques for commercial growers worldwide - from orchard planning and maintenance to harvesting and postharvest processing. Contains information on pollination, pruning for shaker and vertical rotating comb harvest, mechanical pruning, deficit irrigation, mechanical harvesting methods including trunk-shaking and canopy contact harvesters, postharvest handling and processing methods, and olive oil production. Also includes information on new pests including olive fly, oleander scale, olive mite, and black vine weevil.
| Author | : Apostolos Kiritsakis |
| Publisher | : John Wiley & Sons |
| Total Pages | : 693 |
| Release | : 2017-08-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1119135311 |
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
| Author | : Peggy Knickerbocker |
| Publisher | : Chronicle Books |
| Total Pages | : 180 |
| Release | : 2007-11-29 |
| Genre | : Cooking |
| ISBN | : 9780811861762 |
"From a simple tasting to a lavish feast, here are countless ways to enjoy the fruity savor of pure olive oil." - - Book Jacket.
