All about Olive Oil. Essential guide to understanding and using extra-virgin olive oils at the table and in the kitchen

We may think we know olive oil. Yet, most of the time, we bring it to the table out of habit, without truly knowing what lies behind its colour, aroma and taste.

In this clear and elegant manual, Francesco Caricato, oleologist, professional taster and olive oil entrepreneur, invites us to look again. Page by page, he reveals how extra-virgin olive oil is produced, how it is tasted, and how territory and cultivar shape its character.

From production to tasting, from the kitchen to the table, from raw use to cooking, this book teaches us to recognise each oil with greater sensitivity and confidence. And, above all, to enjoy it with a little more knowledge each time.

Francesco Caricato

Born in 1971 in San Pietro in Lama, just outside Lecce, in Salento, southern Puglia, he is the founder and director of the Casa dell’Olivo cultural centre. An oleologist and professional taster of olive oils, he contributes to the magazines Olio Officina Magazine and Oliocentrico. He owns Caricato Factory, a farm with vineyards, olive trees and an olive mill.

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