I liked the information in this book a lot, but struggled to get through it. It was really disjointed. I was listening to the audiobook, and sometimes I would check to make sure it was playing correctly because he switched topics so completely so quickly. It kind of didn't make sense. It was also a little frustrating to be told that most olive oil is bad and that some big companies are particularly guilty of selling bad/adulterated oil, but not be given any names - good or bad. There were no recommendations for good brands to buy (though there were a couple of websites listed in the back of the book). In any case, I probably know more about olive oil now than 90% of people I know, and I'm happy about it. I am looking forward to seeking out and trying some really good oil. Mueller's writing style and anecdotes are generally entertaining, but there is no rhyme or reason to this book. It is repetitive and disorganized. While there are separate chapters with chapter headings (and quotes about olive oil of course), they didn't seem tied to the narrative of the text. He does provide crucial information on supermarket oils and the reasons why they are usually cut with other oils or taken from the "lamp oil" section of he crop and deodorized: it's amazingly cheaper, and the general consumer is used to an almost tasteless oil. The bit of information that really is important, to me, is that the healthy properties of the oil can be detected if you feel a "pepperiness" at the ack of the throat after swallowing. Not even the California produced olive oil I recently bought has this peppery taste.The other problem with this book is that he provides no solution for the consumer. I am guessing that he avoids mentioning specific supermarket brands so that he does not get sued. Mueller dos not tell us in a clear manner what to taste for when testing the oil, nor suggestions of brands that might be unadulterated. At this point, the only two solutions to getting a good olive oil is to go to a specialty shop and hope they are telling the truth, or test out the oils yourself for the correct flavor, which is an expensive undertaking. Near the end of the book he does say that there are two English language olive oil specific sites: oliveoilsource.com and oliveoiltimes.com. He also provides a glossary at the end, but makes no note of it anywhere in the narrative, so you forget to look to the back of he text for definitions.Overall, I enjoyed Mueller's anecdotes, but wish he really went somewhere with them. I read the hardcover version of this book from the library, and would recommend skimming it if you are interested in the subject, but not purchasing the title.
What do You think about Extravirginity (2011)?
All you ever wanted to know about olive oil. A must read for foodies. Loved it!
—Samira
TMI about olive oil. I will continue to guzzle my Greek olive oil with gusto.
—DHEZ
