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Extra Virgin Olive Oil- The Truth In Your Kitchen written by Professional Olive Oil Taster and 17 year Executive David M. Neuman is a fresh take on a decades old problem; how can a consumer avoid being taken advantage of when they think they are purchasing Extra Virgin grade Olive Oil but in reality the fluid in the bottle is often defective or worse, inedible. While Olive Oil isn’t something many people think much about, it is a foundational pantry staple that consumers use almost daily, and often have it served to them in restaurants. But do they know what they are eating and how to easily determine what is quality and what isnt? This book will teach them.
Follow the journey of how most Olive Oil starts as modest olives in olive groves mostly from the Mediterranean region, and ends up in a bottle being shipped thousands of miles to a store near you. Its all starts with quality well handled olives and minimizing the hardships the oil endures during the trip and time that passes. You’ll learn about the criminals of quality: HALT= Heat, Air, Light, Time. And instead of making pushing decisions centered on price, fancy labels or meaningless awards, you will learn how to be an At Home Taster thorough learning the basics of sensory evaluation (smell and taste) and judge for YOURSELF how to evaluate what is good and enjoyable oil and what needs to be returned to the store for a refund.
This book isn’t just about Olive Oil. It's about how shelf stable foods are produced to meet a huge consumer demand and how many larger industrial brands take advantage of consumers who they know are not experienced enough to evaluate the quality of the foods they are buying. Take back the power and become an educated Extra Virgin Olive Oil shopper. You’ll never use bad oil again.
Published by: Morgan James Publishing