American olive oil is experiencing a renaissance. With profiles of 15 new olive oil pioneers (small, family-run operations to state-of-the-art growers and producers) and 75 recipes tailored to the differing kinds of olive oil now available, "The New American Olive Oil" provides an extensive overview of the way the landscape of American olive oil is changing. Much like American wine and American cheese, which have totally transformed over the years, American olive oil is changing. Some American olive oils are already considered among the top 10 in competitions held in Europe. Gage includes a chapter on how to taste olive oil, how to store it, and how to recognize defects in the oil. The recipes are approachable and rustic, from Olive Oil-Fried Eggs with Bitter Greens to an Olive Oil Pound cake. Gage also debunks cooking myths about olive oil. As a taster on the California Olive Oil Council, a teacher of the University of California Extension course 'Sensory Evaluation of Olive Oil' and a judge for the Los Angeles International Extra-Virgin Olive Oil Competition, Gage is an expert on the subject.
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