I’ve just finished listening to “Extra Virginity: The Sublime and Scandalous World of OliveOil” by Tom Mueller. Mueller lives in Italy and writes for The New Yorker, among others. His book is an exhaustive tome on the history, virtues, and adulteration of olive oil.
I’ve been interested in this topic for about three years. Ever since I first met Michael Sideris of Vordonia Athenolia Extra Virgin Olive Oil. His stories of adulteration and outright mislabeling piqued my interest but my attempts to dig deeper didn’t get me very far.
Mueller’s book took me everywhere I wanted to go – and beyond. He explains that true extra virgin olive oil is actually olive juice — not the bland, processed stuff we pay a premium for at the grocery store. That makes even more sense when you take a store brand and compare it to an artisinal extra virgin.
I’m especially intrigued by the claim that true extra virgin olive oil is a good anti-inflammatory. For those of us who are allergic to aspirin, this is an important attribute of any food. It’s definitely one I’ll be exploring.
Come back and see what I learn. Or, leave a comment of your own!