The olive oil masterclass : lessons from a professional olive oil sommelier /
Van Grinsven-Padberg, Wilma,author.
Olive oil is one of the healthiest and oldest oils and its use is increasing worldwide. There is so much that can be said about it, and yet so little is known about it. It is high time to change this and to promote appreciation for olive oil. In her book, The Olive Oil Masterclass, olive oil sommelier Wilma Van Grinsven-Padberg shares her knowledge about and love for olive oil. The book describes her quest for answers to all the questions she and others had: How is olive oil made and how many varieties are there? Is there such a thing as olive oil fraud? How should you taste and use olive oil? How do you recognize a good olive oil? And a bad one?
Includes bibliographical references.
Since time immemorial: the history of olive oil -- From olive to olive oil: how is olive oil made? -- What sorts of olive oil are there? -- How do you taste olive oil? -- How healthy is olive oil? -- Rules of the game: regulations and fraud -- The world of olive oil: competitions and training -- How to use olive oil: chefs & olive oil.
Olive oil is one of the healthiest and oldest oils and its use is increasing worldwide. There is so much that can be said about it, and yet so little is known about it. It is high time to change this and to promote appreciation for olive oil. In her book, The Olive Oil Masterclass, olive oil sommelier Wilma Van Grinsven-Padberg shares her knowledge about and love for olive oil. The book describes her quest for answers to all the questions she and others had: How is olive oil made and how many varieties are there? Is there such a thing as olive oil fraud? How should you taste and use olive oil? How do you recognize a good olive oil? And a bad one?
Olive oil.
Olive oil industry.