Wine, whisky or gin tastings are standard, but more and more people wish for a high quality of basic food too.
With their interest in brand-new high-quality olive oils, the community of culinarians is about where it was some thirty years ago with wines. Like the ambitious and rebellious young vintners, the young guns back then, today ambitious olive farmers and oil millers create top-quality products by using state-of-the-art techniques and being open to scientific findings. About ten years ago, these highly aromatic oils that are rich with polyphenol did not exist for lack of the necessary oil mill technology.
To help consumers make informed decisions, this book introduces the background of production and cultivation, presents the stars of the scene and a fine choice of exquisite but easy to cook recipes.
