The Olive Oil Diet: Nutritional Secrets of the Original Superfood, Paperback

Winner of the World Best Mediterranean Cuisine Book - the Dun Gifford Prize - in the Gourmand Best in World awards, also the National Best Diet Book in the 'for the public' category.

'Useful, attractive and captivating' Olive Oil Times

Is it true that two tablespoons of olive oil a day can halve your risk of heart disease and help sustain weight loss?

Can olive oil kill cancer cells, fight Alzheimer's Disease, revive a failing heart and even turn off bad genes?

The Olive Oil Diet takes an authoritative look at the science behind the headlines. Recent studies have shown that a diet based around olive oil will significantly improve your health, well-being and vitality. It will also help you maintain a healthy weight and avoid heart disease, stroke and diseases such as cancer, diabetes and dementia.

All olive oils are not the same, however. This book also explores the effects of diverse varieties of olives, growing techniques and oil-production methods on the health-giving properties - and flavour - of different oils. With over 100 delicious recipes, it points the way to those extra virgin oils and food combinations that are likely to do you the most good.

This fascinating journey to the heart of the Mediterranean reveals the extraordinary health secrets of nature's original superfood.

About the Author:

Simon Poole (Author)
As well as being a full time GP, Dr Simon Poole is a renowned international commentator on the Mediterranean Diet and a member of the Council of Directors of the True Health Initiative in the USA. He has written regularly on matters related to primary care in medicine and nutrition for a diverse range of national media including The Guardian, Nutrition and Food Science and the Journal of the Royal College of Surgeons as well as consumer magazines such as Cook Vegetarian and Body Language. He also has extensive experience broadcasting and writing for local, national and international radio, television and web based organisations and regularly speaks at and chairs conferences attended by physicians, the media, politicians and the food industry on subject matters relating to health, politics and nutrition.

Judy Ridgway (Author)
Judy Ridgway is an acclaimed food writer and international expert on olive oil. She was the first non-Italian judge to sit on the judging panel of the prestigious Leone d'Oro international awards for olive oil. She travels frequently to the producing regions meeting the growers and tasting the oils along the way. She is also in regular contact with specialist cooking schools, university agricultural departments and research institutes. Previous books featuring olive oil include two editions of Judy Ridgway's Best Olive Oil Buys Round the World and The Olive Oil Companion. She also has extensive experience of national TV and radio.