100 producers of quality oil are included in Terre d'olio (Cinquesensi, 224 pp, 16 euros), selected by the book's author and oil expert, Fausto Borello. A culinary guide with evaluations of organoleptic properties, together with a tour of olive-growing areas and their differences and histories. Among those included are producers already famous for oil (Frantoio, Leccino, Maraiolo) and those known in particular for their wine (Felina, Planeta) but now also making a name for themselves with this most noble of condiments.
Three days dedicated to quality oil, held in Lucca February 15-17. Its name is Extra Lucca, the fair which brings together 50 top Italian producers. Workshops, debates and tastings open to the public (www.extralucca.it).
95% of the oil consumed in America comes from the Mediterranean area
12-30 EUROS: is the price of a 1 liter bottle of excellent extra-virgin olive oil. The most esteemed is cold-pressed oil. There are many organoleptic differences depending on the zone of origin. In supermarkets and discount stores, extra-virgin oil is on sale for 4-6 euros per bottle. For lower-priced oils, some experts are dubious about provenance and label reliability.