Given the vast number of brands, farms and producers available to the British consumers, we have selected 3 of our favourite books about the world of extra virgin olive oil.
The first one is Extra Virginity by Tom Mueller, an American journalist who lives in Liguria and a frequent contributor to the New Yorker and National Geographic and who has done extensive research about the production and marketing of olive oil. A truly fascinating book. Here is a review by the Guardian.
The second is the Olive Oil Diet: Nutritional Secrets of the Original Superfood by Dr Simon Poole and Judy Ridgway. Written by two of the most respected olive oil specialists in the UK, the book analyses the impact of diverse olive oil varieties, farming and production methods on health benefits and flavour profile, with many delicious recipes.
The last one is the Flos Olei guide by Marco Oreggia. Published every year with a review of over 700 extra virgin olive oils from over 50 countries. The guide is a gold mine to discover new olive oils, learn more about olive oil farms, varieties and food pairing suggestions.