Tom Mueller's Extra Virginity takes us deep into the world of olive oil, from producers to tasters, from family farms to supermarkets. Americans are buying it by the gallon, and Western medicine is extolling its health benefits. But something's rotten in the state of olives: What you don't know about the oil will astound you. Look for my review before the end of the year.
"This is what nearly everyone in the world thinks is extra virgin olive oil! This stuff is killing quality oil, and putting honest oil-makers out of business. . . . But olive oil labels all say the same thing, whether the bottle contains a magnificent oil or this schifezza . . . " He pointed the neck of the bottle at me like a gun, then lifted his glasses to read the label. "It says what every olive oil says: 100 percent Italian, cold-pressed, stone-ground, extra virgin . . ."—Extra Virginity: The Sublime and Scandalous World of Olive Oil, by Tom Mueller (Norton, 2011)
He shook his head, as if unable to believe his eyes. "Extra virgin? What's this oil got to do with virginity? This is a whore." (p. 5)