Narsai David: 'Extra Virginity' Olive Oil Cookbook
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.
SAN FRANCISCO (KCBS) - Lately the reputation of virgin olive oil has been anything but pure.
"It's quite easy to sell olive oil under the extra virgin label that is in fact not extra virgin at all," said Tom Mueller.
His book "Extra Virginity: the Sublime and Scandalous World of Olive Oil" is part cookbook, part history and exposes what really goes on in the production of a product that drives a multi-billion dollar industry.
Food And Wine Editor Narsai David:
Today the technology exists to deodorize oils and remove all color and all flavor and all aroma, leaving something so neutral that it can be easily blended with just a small amount of true extra virgin olive oil.
Mueller points out the label may not even reflect the true origin of that adulterated oil, but simply where it was bottled.
"Packed in Italy, product of Italy," he said, "does happen."
But the situation is actually worse in the United States, Mueller said.
"It's particularly prevalent in food service simply because no one is watching. The FDA, quite understandably, has other higher priorities."
Tom Mueller In Conversation With Narsai David:
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