Best book on olive oils, see the recommendation of the artisan olive oil company

The best books on extra virgin olive oil

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.  

Extra Virginity book by Tom Muller
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. 
Olive Oil Diet by Dr Simon Poole and Judy Ridgway
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. 
August 18, 2021 — Admin account
Olives harvest at Frantoio Franci in Tuscany

Buy the world's best olive oils 2020 / 2021

The new 2020/2021 harvest is finished and we had the opportunity to taste many news oils. Whilst there have been significant changes in volumes of production around the Mediterranean, we continue to find real gems of carefully crafted premium olive oils from our partners. 

Frantoio Franci, the award-winning artisan producer based in Tuscany, with the highest score of 100 points in the 2021 edition of Flos Olei, has launched a single variety coratina which we highly recommend for lovers of intense olive oils. It displays a powerful and elegant taste, complex with well-defined bitter and spicy notes of long persistence and good harmony. We have thoroughly enjoyed it drizzled over a butternut squash soup. The Toscano IGP has won another Gold Medal at the 2020 New York International Olive Oil Competition. This medium fruity Tuscan is particularly well suited to a tomato and mozzarella salad. 

In Spain, our partner Oro Bailen is back with their 4 monocultivar extra virgin olive oils, hojiblanca, arbequina, picual and frantoio. Whilst picual continues to be regarded as one of the world's finest olive oils, winning year after year gold medals in the most prestigious competitions, we have been delighted to discover the new 2020/2021 hojiblanca, the mildest oil in the range. It has a beautiful fruitiness and is great to embark on a journey into the world of premium olive oils. 

Oro Bailen frantoio extra virgin olive oil used in Michelin starred restaurants

In Tunisia, after a particularly warm fall, our partner Domaine Fendri had to wait until the second half of November to start the harvest. A drop in temperatures is crucial to give the mild chemlali variety its fruitiness. We found the new 2020/2021 oil to be balanced, complex in flavours with a long finish and a slight degree of bitterness. We enjoyed it on fresh vegetables and sourdough bread. Domaine Fendri was a finalist in the 2020 edition of the Mario Solinas International Olive Oil Competition.