Finally, extra virgin olive oil is not cheap.But if you can, go for oils with lower acidity. Check the harvest times for the products you buy. Olive oil loses its good properties as long as it waits.Extra virgin olive oil burns one’s throat.You will never come across a synthetic fragrance. Extra virgin olive oil smells nice, natural.The colour of olive oil is not an indicator of any quality.This is a book that should be in every home I recommend to everyone! Photo by Emre Gencer on Unsplash A few tips about extra virgin olive oil Mueller, in a delightful language, tells about his impressions, the things he learned and olive groves he visited. His interviews with olive producers are really worth reading.
The good thing is that it shares the brands. It also reveals how oils sold as extra virgin are actually altered oils and how some companies make money from it. This book explains how extra virgin olive oil should be. Of course, the most precious is the extra virgin one. Of course, there are also dozens of money to be earned by fraud.Įxtra virgin, virgin, refined, early harvest, mature harvest, cold-pressed, hot-pressed… Olive oil is named differently according to its production and other factors. There are dozens of oils on the market that are mixed with other invaluable oils and sold as “extra virgin” but far from “extra virgin” by leaps and bounds. How is olive oil, which has been used not only for food but also as a tool for healing diseases, religious rituals and beauty products, losing something of its value? How can it be sold at almost the same price as sunflower oil in the markets? While reading this book, I witnessed how this beautiful tree and its precious gold fruits, gifted to humankind, became worthless in human hands. Now I look at olive oil with completely different eyes. It also made me happy because I got a lot of beneficial information. While I was reading it, I got excited a lot, searched hundreds of articles, looked at the olive groves for sale and dreamed thanks to this book. Extra Virginity is an exquisite book written by Tom Mueller, on olive oil, the most altered food in the world.
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