The Cupboard
Olive Oil
Recently I picked up a wonderfully informative book entitled Extra Virginity, The Sublime and Scandalous World of Olive Oil by Tom Mueller.
This book captures the essence of one of the most popular oils used today for cooking and dressing foods for the table.
In his book her explores and exposes some of the essentials about olive oil; from use as a food, beauty aid and a vital element in many religious rituals.
In his expository he shares how this once rich oil has become corrupt as a result of the spread of its popularity among home cooks and others seeking to capitalize on this huge market. He shares that in many instances what is being touted as extra virgin olive oil is in many cases a poor substitute in the form of cottonseed and other oils that has caused this once sacred food category to become wrought with misrepresentation.
In his book the author provides the reader with a history and understanding of this somewhat complex food group.
Bill Buford says of Extra Virginity that it is “essential, smart, and ridiculously overdue”.
Here is an excerpt from the section of the book entitled “Choosing Good Oil.”
“As you would with a wine, choose a style of oil that fits the role it will play in your meals. Pick a powerful oil- variously described as robust, early harvest or full-bodied — to accompany foods with strong or distinctive flavors, such as pepper steak; bruschetta or fett’unta (toasted bread with oil and salt, often rubbed with garlic); fresh, flavorful vegetables like arugula; or to drizzle over vanilla ice cream.”
Extra Virginity by Tom Mueller — your modern guide to the good stuff! How good is that...