![]() ![]() ![]() You can see why what Mueller describes as “the fraudsters” might be interested.Įven more, it’s a pretty safe bet that the majority of the people who insist on cooking with “extra-virgin” olive oil have probably never tasted the great stuff in the first place, there’s so little of it around. On the other, you’ve got a bland supermarket staple (even average grocery stores sell a half-dozen types these days) that can sell for as little as $3 to $5. On the one hand you’ve got a wondrous, distinctive product made in very small amounts and sold for $35 to $40 a bottle and even more. Of course, there’s a lot of not-so-great olive oil around too that is very definitely a mere ingredient olive oil is one of the most widely used cooking fats in the world. Like great wine, it seems to have a life of its own. Great olive oil is beyond mere ingredient. That is a typical reaction from those who have been fortunate enough to have been exposed to the real thing. Mueller, a New Yorker writer who lives among olive groves in Liguria, is clearly besotted with great oil. If you’re curious about just how slippery, Tom Mueller’s “Extra Virginity” offers a smart, well-written crash course. That was my introduction to the olive oil business - the temptation to describe it as “slippery” is almost irresistible and certainly justifiable. ![]()
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