THE BIG BOOK OF OIL
An insider’s guide to the world’s finest commercial extra-virgin olive oils
This is neither a manual nor a guide but, like a manual, it offers useful information and, like all guides, it helps to steer choices, including purchasing decisions, through a careful selection of the world’s finest extra-virgin olive oils.
The concise texts, the strong visual impact provided by the extensive series of infographics, charts, diagrams, illustrations, geographical and sensory maps, help the reader decipher in a straightforward and uncomplicated manner a food and the whole world that revolves around it, just waiting to be interpreted and discovered.
Where are olives grown? What are the main cultivars which give us the best and most celebrated extra-virgins? Where are oil mills located around the world? What is in olive oil, how do we taste it, and what and how should we choose from the many different oils on the market? And that is not all: What are the most suitable oils for cooking and the ideal ones for seasoning? What are the ideal pairings and how much oil should we use?
As you read The Big Book of Oil, you will also discover the names of the main players, with olive oils selected by no fewer than six juries at the Milan International Olive Oil Awards.
By the end, you will be left on the one hand with the curiosity and desire to travel and explore further, and on the other – with your new awareness – with all the basic tools you need to understand where the most suitable locations for production are and which producers can guarantee excellence and reliable quality.
Luigi Caricato is a writer, journalist, publisher, and oleologist. He has published many books, including L’incanto dell’olio italiano (Bibliotheca Culinaria, 2001), Oli d’Italia (Mondadori, 2001), Star bene con l’olio d’oliva (Tecniche Nuove, 2003), Olio. Puro succo d’oliva (Tecniche Nuove, 2005), A tavola e in cucina con le olive (Tecniche Nuove, 2007), Friggere bene (con Giuseppe Capano; Tecniche Nuove, 2009), Olio di lago (Mondadori, 2010), Olio: crudo e cotto (con Giuseppe Capano; Tecniche Nuove, 2012), Libero Olio in libero Stato (Zona Franca, 2013; Olio Officina, 2018) e Atlante degli oli italiani (Mondadori, 2015). For Besa Editions he published the novel L’olio della conversione (2005, 2006).
Edizione Illustrata / Illustrated edition
Bilingual Edition English/Italian
Olio Officina / Series OOF Book Extra
32 euro / pp. 496 / paperback
First edition: October 2021