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"Olive oil" as a book category encompasses works that explore the olive and its oil from culinary, cultural, scientific and economic angles—everything from recipe-driven cookbooks and tasting guides that teach techniques, flavor profiles and pairings, to artisanal producer memoirs and travelogues set among groves, to histories of Mediterranean traditions and investigations into industry practices, regulations and fraud. It includes technical manuals on cultivation, pressing and quality control, popular science on health and nutrition, and narrative non-fiction that links food, landscape and identity. Books in this category are united by a focus on sensory detail, terroir, craftsmanship and the social and environmental contexts of olive oil production and consumption, appealing to chefs, food lovers, growers, policy readers and anyone interested in the intersection of gastronomy, culture and sustainability.

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