Olive Oil Tastes: Fruity, spicy, grassy, musky, pungent (peppery/indication of the oil’s freshness), buttery, astringent (puckering from tannins), bitter (from unripe, green olives).
NOTES ON TASTING OLIVE OIL:
Cheeses Fruit (dried or fresh) Nuts Olive oil cake Olives Dips (we love olive tapenade and caponata) A charcuterie platter Sparkling water, wine, Prosecco Olive oil dispenser bottle (for easy pouring)
Olive oil is about experiencing the aroma, the appearance and the taste. I like to remember this by following “see, swirl, smell and sip.”
Have guests make their own Tuscan fettunta (oily slice) by rubbing a clove of fresh garlic and sprinkling some salt on a toasted sliced baguette before drizzling it with olive oil. Bright napkins, plates and flowers to dress up your tasting bar presentation. WHY THIS WORKS: You do not need a large living space to host an olive oil tasting party. You could easily set up the tasting on a kitchen counter, buffet or coffee table and allow guests to move around while they sip. If you prefer a more formal tasting arrangement, transform your dining room or kitchen table into a tasting bar and seat your guests while they taste.
See: Pour a tablespoon of olive oil into your tasting glass and look at the colour. Swirl: Cover the class with one hand and give the olive oil a swirl. Smell: Remove your hand and smell the aromas released from the glass. Sip: Take a sip (or slurp), making sure to let the olive oil roll around in your mouth and cover your taste buds before swallowing. Experience the sensation and flavour the olive oil leaves in your mouth and throat. Talk about the sensations you experience after tasting (what you like/ dislike). Talking is the best way to expand and evolve your olive oil knowledge. ✊
Olive Oil Colours: Light yellow (made from late harvested, black ripe olives which results in sweeter oil) to dark green (made from green, barely ripe olives which results in bitter, pungent oil). countlan
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