Olive Oil: A Field Guide

By Alexandra Kicenik Devarenne
ISBN: 978-1-630670-55-9. 88 pages. Softback. 2014

The indispensable reference for olive oil professionals and enthusiasts, Olive Oil: A Field Guide is a global guide to olive oil quality, presenting authoritative and unbiased information in a user-friendly format, featuring 30 full-color photos and illustrations. This reference is ideal for chefs, consumers, food professionals–anyone who wants accurate, understandable, and useful information about olive oil. (Published by AOCS Press/Extra Virgin Alliance™) For orders of 24 or more books (each case includes 24 books), please visit the Olive Oil: A Field Guide Case Pricing for volume discount information.

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Item Details:

Table of Contents
Misconceptions, Myths and Definitions
Sensory Evaluation of Olive Oil
Culinary and Nutrition
Making and Storing
Virgin Olive Oil Testing and Standards
Olive Varieties
References and Index

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