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, and
"extra-virgin Italian" has become the highest standard of quality.
But what if this symbol of purity has become deeply corrupt? Starting with an explosive
article in The New Yorker, Tom Mueller has become the world's expert on olive oil and
olive oil fraud-a story of globalization, deception, and crime in the food industry from
ancient times to the present, and a powerful indictment of today's lax protections
against fake and even toxic food products in the United States. A rich and deliciously
readable narrative, Extra Virginity is also an inspiring account of the artisanal producers,
chemical analysts, chefs, and food activists who are defending the extraordinary oils
that truly deserve the name "extra-virgin."

Tom Mueller writes for The New Yorker and other publications. He lives in a medieval
stone farmhouse surrounded by olive groves in the Ligurian countryside outside of
Genoa, Italy.

http://www.extravirginity.com/