it's hard to believe you could write an entire book on the olive oil trade but this book shows you can and more importantly it was required. The book does have some ancient history, but is more concerned with the present and what is actually being sold by the big super markets. I didn't really know what extra virgin olive oil meant until I read this book, but now I have a much better idea. He gives reasons for hope that the dubious practices (poorer quality oil masquerading as top quality) will be eradicated by the move to quality in the market. If I paraphrase a quote from the book "until they stop giving olive oil away at meals (in restaurants) people wont consider it a quality product.". Recommended.