Olive Oil
Description
All olive oil is not the same. Like grapes, olives from different regions produce a different character. Authors Leonardo Romanelli and Gabriella Ganugi take us from Lombardy in the north to the southern island of Sicily sampling the oil of each region in between. They discuss how olive oil is made and how production methods differ from region to region. Included is a helpful chapter on choosing, serving and cooking with olive oil and all its variations. There’s a section on how to make and bottle aromatic oils, preserves and uncooked sauces—great as gifts (and even better for personal use).
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