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All olive oil is not the same. Like grapes, olives from different regions produce a different character. The authors take us from Lombardy in the north to the southern island of Sicily sampling the oil of each region in between. They disccuss the history of Olive Oil and how it is made with differing methods from region to region. Included is a helpful chapter on choosing, serving and cooking with olive oil. The book also presents many simple, yet lavish regional Italian recipes for sauces, preserved items, entrees and uncooked sauces - great as gifts (and even better for personal use).
