I bought the new edition of this excellent book in February 2006 when I was researching the olive oil business. The first section gives a short history of olive oil, notes on the different grades of olive oil and methods of production. It does dispell several myths, for example the meaning of 'cold pressed' and what makes 'extra virgin' olive oil different from ordinary olive oil. The directory is very useful, though does not provide details of where you can buy the oils themselves. As most of them are not available in the supermarkets you will have to go on a hunt for them. There are useful recipe suggestions too as well as tasting notes.