The Olive Oil Enthusiast: A Guide from Tree to Table, with Recipes

Mapes and Morisani, married cofounders of the boutique olive oil brand EXAU, debut with a gifty and informative guide to the culinary staple. Citing a desire to demystify the olive oil production process for consumers, the authors outline the journey from seed to bottle, discussing the pros and cons of various harvesting methods and explaining the influences of terroir and cultivar on taste. They delineate the difference between regular, virgin, and extra virgin olive oils (it comes down to the level of free fatty acids, or FFAs, in each) and dispel common myths (color does not necessarily indicate quality, EVOO is fine to use for frying). The tone is mostly breezy and fun, though it can become almost textbook-like when the authors home in on the specifics of “olive oil science.” The 23 recipes are mostly Italian classics—pasta alio e olio (pasta with oil and garlic), mushroom risotto—and feel rudimentary but serviceable. Sweet dishes are the most exciting and surprising, including olive oil waffles and a showstopping semolina olive oil cake. Whether flipped through by a casual olive oil lover or read cover-to-cover by a true connoisseur, this offers plenty of gems. (July)