Best Sellers & editor's picks

 

 
 
 

Editor's Pick

Hummus and Olive Oil: Delicious Mediterranean Recipes for All Types of Mediterranean Dishes

By BookSumo Press

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

 
 

Editor's Pick

The Olive Oil and Vinegar Lover's Cookbook

By Emily Lycopolus

Have you recently become enamored with fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars, only to take them home and wonder: what exactly do I do with them?
With more than 185 recipes that go way beyond salad dressing, Emily Lycopolus provides you with simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products such as lemon-fused olive oil, basil-infused olive oil, pomegranate balsamic vinegar and many more. Every recipe is guaranteed to take your dish from ordinary to exceptional.

 
 

EDITOR'S PICK

Olives and Olive Oil: Delicious Recipes for Cooking with Olives and Olive Oil

By BookSumo Press

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

 

 
 

EDITOR'S PICK

Olive Oil and Health

By Jose L. Quiles

Nutritional aspects of dietary fats, in general, and of olive oil in particular, are of great interest in many nutrition-related pathologies in which they are implicated. Olive oil plays an important role in the reduction of blood cholesterol levels, hence reduces the risk of heart disease and stroke. It is a good source of antioxidants in the form of polyphenols and vitamin E and there is also emerging evidence that olive oil has a role in reducing the incidence of certain types of cancer. This book discusses and summarizes current research and knowledge on olive oil.

 
 

EDITOR'S PICK

Olive Oil: A Gourmet Guide by Olivier Baussan

By Olivier Baussan

Golden green, deep green, jade, limpid yellow or sun yellow in color; bitter, sweet, spicy, harmonious, soft, sweet, fruity, delicate or fiery in character; tasting of almond, apple, artichoke, mown hay or citrus fruits-- there are innumerable olive oils and each has its own personality. Like wines, the flavors of olive oil reflect the soils and climate in which the olives are grown. And like wine, olive oils have their grands crus and their exceptional years.

 
 

EDITOR'S PICK

Olive Oil

By Tess Mallos

Full and fruity, green and tangy, or sweet and golden, olive oil is as varied and complex as wine. Ever since the ancient Romans discovered its properties, olive oil has been used the world over for cooking, medicinal purposes and as a valuable trade commodity. The extraordinary benefits of olive oil continue to be discovered, and in our health-conscious world, the use of olive oil has exploded.

 
 

EDITOR'S PICK

Olive Oil: Quality Indices

By Mohamed Ahmed

The world production of olive oil reach 2,800,000 ton and 98% of this production is to be found in the Mediterranean basin, where this agricultural system has been developed for thousands of years, characterized by its adaptation to the environment and its empiricism. Olive oil is becoming increasingly more relevant in the diet due to its beneficial effects on human health. The nutritional properties, the excellent taste and aroma of olive oil are high valued for their positive effect on human health. This book gives information about the nutritional and chemical quality of olive oil.

 
 

EDITOR'S PICK

Olive Oil: Minor Constituents and Health

By Dimitrios Boskou

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive ingredients in the composition of olive oil. It discusses recent technological developments to retain optimal levels of bioactive ingredients s well as methodologies for the future study of olive oil's biological effects. The text covers research on the bioavailability of olive oil phenols and addresses the role of olive oil in the prevention of cardiovascular disease and certain types of cancer.