Olive Oil

Defenestrated in occasions, had to less in others, forgotten by some, always reborn like phoenix the one that for many is the king of the oils, the one that all pursue, the one that they try to equal and even adulterate, yes, the olive oil, the liquid of tenuous green-yellowish aspect that, without exception, is considered like the most valued of the vegetable oils. That olive oil currently reigns in kitchens? Nobody dares to doubt, it the prices indicate it, also the most demanding tastes; it is considered the bow ship of the well-weighted Mediterranean cuisine, but why? What makes it so precious? Why do they all imitate it? Although none of them even equals it. What is it made of? Each and every one of these questions will be answered in this book, which deals exclusively with this singular oil, and for this we will start from the most elementary and central part of everything: its chemical composition, hence its properties and, consequently, its use and applications.