| View Larger Image | Olive Oil (Eyewitness Companions) | Paperbackby Charles Quest-Ritson (Author)
| List Price: | $20.00 | |
| | Binding: | Paperback | | Publisher: | DK ADULT | | Page Count: | 288 Pages | | Publication Date: | April 03, 2006 | | Sales Rank: | 256,972th |
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EDITORIAL REVIEWS |
Product Description
The first complete, illustrated guide to the world's olive oil and olive products, this country by country, region by region tour, includes the major producers-from the Mediterranean to Australia- along with locator maps, information about each olive-growing area, vintage guides, and tasting notes. |
CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 4 reviews)
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Beautiful Book on Olives and Their Oil by Sandy (Albuquerque, NM)  5 Stars
May 30, 2009
This book is filled with beautiful pictures of olives and olives oils. It is a treasure trove of information on olives, oil varieties, growing locations, and the history of oil making. Recommended.
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What a little treasure! by Steven A. Peterson (Hershey, PA (Born in Kewanee, IL)) 5 Stars
March 13, 2008
I read a review of this work by one of my Amazon friends and had to get my own copy. And it was a good call! This book is a little gem.
For one thing, I now realize that I haven't had a clue about how to shop for olive oil. For another, this book provides almost a travelogue, as it discusses the various olive oil regions throughout the globe.
The book's purpose is laid out clearly on page 10: "This book is for everyone who wants to know how to recognize high-quality oils and where they come from. . . . It tells you which are the most important oil producing countries, it shows you how to identify oils, read bottle labels, and understand what is meant by such terms as 'extra virgin' and 'cold pressed.'"
Some of the most interesting aspects of this book include coverage of a variety of subject. For one, a brief introduction to olives (history, the tree, history, cultivation, making olive oil). A second feature of special interest (now) to me--how to recognize quality. Boy, was this an eye opener. I thought that by looking at the oil and making sure that it was clear, I was aces. The discussion of buying and storing olive oil is useful, too.
But the real heart of the book is the country by country (and even region by region) description of olive oil produced, its qualities, and actual brands produced by country (or region), with brief analyses of these. For example, the discussion of Italian olive oil is lengthy and provides great detail on the industry and its product. We get a little history and then the region by region discussions. For instance, Luguria. We see a little about this area, the types of olives grown and used in making olive oil, and then a brief description of leading producers. For example, Abbo-Frantoio del Podere Bevera. This is made by the Abbo family. Their best oil has, as the book describes it, a "mellow taste of pears and almonds and a long, warm aftertaste." Sounds yummy, no?
Olive oils from Portugal, France, Greece, the United States, Australia & New Zealand, and other places are discussed, too.
If you are interested in olive oil, this is a fun little book to read. I use olive oil religiously in my kitchen (it's healthy and it works well with cooking food and as a part of salad dressings, etc.), so this little volume is especially enjoyable to me.
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A MOST WONDERFUL AND USEFUL BOOK! by D. Blankenship (The Ozarks) 5 Stars
March 01, 2008
Both my wife and I have been cooking for years. For us, it is a bit more than a necessity or hobby, but rather a passion. We lived several years in various parts of Turkey during the early 1960s and became quite interested in the cooking of that country and that part of the world. This is when olive oil entered our lives. This wonderful stuff has become, over the years, a mainstay in our kitchen. We both thought we knew quite a bit about the use, types and properties of olive oil. We were wrong.
I absolutely love this book. I have learned more from it than the dozens of other books I have read over the years on the subject, all put together. The author has done a tremendous amount of research to put this little volume together. Each one of the major countries that produce this oil is covered, region by region and in some cases, farm by farm. Literally hundreds of various olive oils are addressed. We are given insightful knowledge of their qualities, taste, textures, origins, bottling, usage, storage, and on and on. The author has concentrated on only top quality oils and wasted little or no time on the others. He has though, given very good advice and many pointers on how to identify and avoid those oils that are poor quality. This is very helpful! The author has also gone to great lengths in teaching the reader how to interpret the various makings on container, what to look for and what to avoid. Again, this is extremely helpful information.
The book is set in a format quite similar to a birding field guide. It is color coded by country and region, and wonderful maps are provided. The first part of the book provides the fascinating history of the olive, going back some 8,000 years, addresses the cultivation and care of the olive tree and their groves, the harvesting and processing of the olive. He addresses the olive oil industry as a whole and also gives plenty of space to the small, independent growers and producers. This alone is worth picking up the book and giving it a read. One of the most outstanding features of this work is that the author actually gives the phone number, email address or web site for almost ever one of the hundreds of brands reviewed. This for us was extremely helpful. Living in a rather isolated area, there is no way we have access to most of the wonderful brands the author offers us in or local area. This has been a real handicap over the years. This book solves that problem.
Now keep in mind, this is not a cook book. It is a work though which address a specific ingredient. To find how to use it, you will need other books and a propensity for experimentation. I can promise you though, with this book in hand, you will certainly know your olive oil. I do wish I could give this one more that just five stars. This is one of those works you will want to own, as there is so much information in it that you will find it impossible to remember ever thing within its pages. I find my self taking it with the when we go to the "big city" to shop, much like I would take a field guide to birds when I am in the field birding. Highly recommend this one!
Don Blankenship
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I've been waiting for this book... by Susan L. Hancock (Tucson) 5 Stars
October 23, 2006
This is an excellent reference that describes the history of olive oil production, and provides a blow-by-blow description of literally hundreds of top quality oils categorized by country and region. It also demonstrates what makes a good oil and how to find one. I've looked for years for a reference like this and finally found it in the library.
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