Olive Oil: Ancestry and new food - by Brígida Gimenez

Olive oil: ancestry and new food brings together information that contributes to debunking myths and, above all, presenting the nutritional and medicinal values ​​of this ancestral food. “Olive oil saturates”, “turns into oil”, “is bad for your health”, “the red label can, the green label cannot”, there are as many catchphrases as there is misinformation.
In a didactic and very light way, the authors reveal the secrets of this juice: from the origin and factors that influence quality, through composition, quality parameters and effects of this liquid gold on health, to the characteristics of a good olive oil and how to harmonize it it with each preparation. And, of course, to finish with plenty of flavor, the book features recipes from renowned chefs, all using olive oil in the preparation, finishing or both.
Indulge in this liquid gold. After all, “oil” is necessary!