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Oliiviöljyn menetetty neitsyys (2011)

– tekijä: Tom Mueller

JäseniäKirja-arvostelujaSuosituimmuussijaKeskimääräinen arvioMaininnat
3991748,092 (3.84)14
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, the author 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. It is also an account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."… (lisätietoja)
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Näyttää 1-5 (yhteensä 17) (seuraava | näytä kaikki)
What makes great olive oil? What makes it poor? Although I'd love to answer those questions with an answer that I could bring to the store and use, I didn't end up with a satisfactory answer. The taste and smell notes that make a oil great are elaborated on, but are tricky to understand without being there. A more useful exploration into olive oil would be finding a local place to hear about olive oil from someone who can be a guide to understanding the difference between lamp oil (which is what is in many supermarkets) and real extra virgin olive oil. ( )
  adamfortuna | May 28, 2021 |
I can tell already that this is going to be one of those books that makes me look suspiciously at everything on a supermarket shelf.

In the end, after this fascinating glimpse into the shadowy, often bizarre world of olive oil, I came away with one relief: Zingerman's is still safe. ( )
  RJ_Stevenson | Aug 19, 2020 |
I did not rate it higher because there are few long passages that slow down the reading pace. Plus, yes, I got the point there is a lot of fraud and bad oil out there, and that the powers that be, who benefit from the status quo, will not do squat to change it; after a while, that point got repetitive.

Having said, the best parts of this book for me where the ones dealing with the history of olive oil, which does have a very fascinating history. I also learned how the trees grow and what it takes to make good olive oil. There was even a little bit of science. Those parts I enjoyed and liked. This is certainly a good book to learn more about the history and business of olive oil. You also learn a bit about the health benefits of good olive oil. So there is much to learn in the book. If you knew little before, this book will certainly make you think twice about just grabbing that generic bottle of "olive" oil at your local grocery store. In addition, the book does feature a very good appendix on how to find good olive oil. So, not perfect, but it was a pretty good book, and I would still recommend it to anyone wanting to learn more on this topic. ( )
  bloodravenlib | Aug 17, 2020 |
Repetitive in many places, but interesting. He overdoes the fraud in the olive oil market, and underdoes how to find true Extra Virgin Olive Oil which is what anyone who gets past chapter 1 is interested in. ( )
  JohnKaess | Jul 23, 2020 |
I loved this exhaustively researched book about olive oil, its history, its production and producers, its scientific compounds, its regulation (or not), its adulteration, and the benefits of seeking out the pure and real thing. There is also a lot in this book to consider on he issue of food regulation and food safety that applies to more than adulterated oil! With a cast of characters that range from monks to mafioso to boot. ( )
  Nikchick | Mar 21, 2020 |
Näyttää 1-5 (yhteensä 17) (seuraava | näytä kaikki)
What I had missed was a loophole in Italian regulations so big you could ship a freighter through it — the name "Tuscan" on the label only specified where the oil had been bottled, not where it had been grown or even pressed.

In other words, in 1986 there had been a whole lot of cheap Algerian and Spanish olive oil that had been magically transformed into pricey Tuscan with just a little glue and a slip of paper. And that's the best-case scenario; odds are there was a whole lot of cottonseed oil in those bottles as well. Talk about transubstantiation! That was my introduction to the olive oil business — the temptation to describe it as "slippery" is almost irresistible and certainly justifiable. If you're curious about just how slippery, Tom Mueller's "Extra Virginity" offers a smart, well-written crash course.
 
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Englanninkielinen Wikipedia (2)

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, the author 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. It is also an account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

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