books

Three Must-Read Books on Olive Oil for 2017

These latest books on olive oil are useful, attractive and captivating. Written by passionate experts, they combine the most recent R&D findings with compelling culinary suggestions.

For Children Visiting Crete, a Free Book on Olive Oil Culture

The Association of Cretan Olive Municipalities and the International Olive Council are offering free copies of two educational books about olive oil to the children of tourists who visit Crete, Greece.
Special Report

Planeta’s Cooking Secrets

The Sicilian wine and oil producers have let go of their closely-held family recipes.

An Extra Virgin Olive Oil Handbook

The Extra Virgin Olive Oil Handbook edited by Claudio Peri is a welcome resource for anyone who has been following the olive oil quality conversation
Olive Oil Times Special

Olive Oil Sensory Science

A new book covers everything from olive oil sensory assessment to marketing and communication developments from experts in their fields.

On the Rise: Olive Oil Tastings in the U.K.

Thanks to cookery shows, the web, and the availability of quality olive oil, Britons now want to comprehend the magic behind the product.
Special Report

Thank You, Preedy and Watson

This book has everything scientific you’d ever need to know about olives and olive oil, and yet it doesn’t wear you down.

Carol Drinkwater: Following ‘The Olive Oil Route’ with Passion

The British actress has written several books on her adventures and is filming her quest to discover the route of the olive tree.
Olive Oil Times Feature

A Comprehensive Resource for the Olive Oil Sector

A new reference book by Juan Vilar Hernandez has been called one of the most comprehensive so far on the olive oil sector.

Extra Virginity

Tom Mueller humanizes the hotbed of olive oil today in a way that is clear, credible and compelling. Extra Virginity, which will be released on December 5th, could well prove to be a tipping point.

How Italian Food Became as American as Apple Pie

A new book by John F. Mariani explains how Italian immigrants in the late 1800's brought ideas about food that would completely reshape the American dining landscape.

The Rise of Olive Oil Baking

With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

Carol Firenze: The Passionate Olive

Five years after finding its 101 uses, Carol Firenze says tasting and discussion will lead consumers to a greater understanding of olive oil.

Book Details the History of Olive Oil in Andalusia

The 430-page book, available for download, presents an exhaustive analysis of the olive oil world, from its origins to its current use and their importance in the socio-economic development of Andalusia.

Crete On The Half Shell

Byron Ayanoglu found that olive picking on Crete, while hard work, has elements of fun and celebration.