The importer went into a fugue after he was informed that he'd pronounced his own premium product 'disgusting' the deli owner chose a bottle of highly dubious 'Italian extra virgin' as his favourite (it had cost £1.99 at the discount store TK Maxx) and both the foodies gave a thumbs-up to Unilever's much-derided Bertolli brand.

We had a dozen oils, and a panel consisting of an importer, an Italian deli owner and a couple of eminent foodies: the results were so embarrassing and confusing the piece was never published. I have a little experience of this: I conducted a blind tasting of extra virgin olive oils a few years ago for a national newspaper that wanted 'the truth on expensive olive oil'. Key to their success is the confusion, snobbery and ignorance that shroud the product. OL16298712W Page_number_confidence 90.14 Pages 282 Partner Innodata Ppi 300 Rcs_key 24143 Republisher_date 20200802141301 Republisher_operator Republisher_time 446 Scandate 20200721012359 Scanner Scanningcenter cebu Scribe3_search_catalog isbn Scribe3_search_id 9780393070217 Tts_version 4.Tom Mueller, in this eye-popping investigation, makes a convincing case that the fraudsters are busier and richer now than ever before. Prologue : Essences - Olives and lives - Oil bosses - Olives sacred and profane - The lovely burn - Industrial oil - Food revolutions - New worlds of oil - Epilogue : Mythologies - Glossary - Appendix : Guidelines for choosing good oilĪccess-restricted-item true Addeddate 10:13:10 Boxid IA1894221 Camera Sony Alpha-A6300 (Control) Collection_set printdisabled External-identifier

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.' 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. 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. 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.

Extra virginity