Author Judy Ridgway is a highly respected authority on all aspects of olive oil "From the Tree to the Table". This is an essential and handy (almost pocket-sized) introduction to the key aspects of olive oil. The first half gives the reader details of the different varieties of olives, the different qualities, flavours and styles of oils and also the health properties they can provide. The second half then takes you on a journey through the main olive oil producing countries. Having travelled the world tasting olive oil, Judy presents information on the key regions and varieties and also gives regional food suggestions and highlights some of the best producers. Judy Ridgway is an international expert on olive oil. She was trained by the then EEC and commissioned to define a now generally accepted vocabulary for describing olive oil, she was also the first non-Italian judge to sit on the judging panel of the prestigious Leone d'Oro Awards for olive oil in Italy. She travels frequently to the producing regions where she meets the growers and visits the mills, tasting oils along the way. Her visits include in-depth experience of the local diet, sampling food in family-run restaurants and in the homes of the growers. She is also in regular contact with university agricultural departments and research institutes. She assesses quality, taste and flavour in extra virgin olive oils for growers and producers world-wide. She also gives advice on product choices and conducts staff training sessions for leading importers, wholesalers and retailers. Consumer tastings include one-day tasting and appreciation classes in London and Brighton and tutored seminars at conferences, food exhibitions, and gourmet clubs. Judy is often the first port of call for journalists, radio and TV researchers and producers planning articles and programmes on olive oil. She also has extensive first-hand experience of radio and TV

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