For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra virgin olive oil. But what if this symbol of health and purity has become deeply corrupt? Extra Virginity is an explosive story of oil fraud - a story of globalization, deception, and crime in the food industry from ancient times to the present - but it's also an inspiring account of the artisanal producers, food activists, chemists and chefs who are defending the extraordinary oils that truly deserve the name "extra virgin."
A look at the history and culture of food, wine, and culinary culture in southern Ontario’s Niagara region.
The Niagara region has a unique culinary history and tradition. From its mild microclimate that supports the cultivation of tender fruits — peaches, cherries, and more — to its role as the birthplace of the Canadian wine industry and home to a new generation of trailblazing chefs and restaurateurs, the Niagara region boasts a food and wine heritage that rivals any in North America. Niagara food writer, advocate, and activist Tiffany Mayer provides a thoughtful look at the many elements of Niagara’s culinary past and present, including the planting of the first orchards and vineyards, the rise and fall of the local canning industry, the artisans responsible for crafting the region’s most beloved food products, and the Greenbelt Act, which protects more than a million acres of the area’s most precious agricultural land.
Written by a fellow Olive Oil lover and store owner in British Columbia, this book features recipes using all of the products that you know and love from our shelves. Beautifully organized with stunning photos, this is a must-have for anyone that loves Olive Oil and Vinegar.
Includes recipes for:
8 × 10 inches | Hardcover (treated with non-scuff coating) | 368 pages | Full colour photography