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This book guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, the author transports the reader to olive-oil-producing regions around the world. As all good cooks know, olive oil is an essential ingredient in preparing great food and this comprehensive volume incorporates olive oil into more than 100 delicious, mouthwatering recipes.

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