Extra Virgin Olive Oil has been a fundamental ingredient in the culinary world since ancient times, yet is often under-valued and overlooked.
When doing an EVOO tasting, you will be suprized to smell aromas such as green grass, artichoke, banana and tomato leaf. The differences between different olive oils are enormous, but are not easy to decipher for a person who's sense of smell is untrained.
Extra Virgin Olive Oil is produced in many countries throughout the world, but the most prolific producers are Spain, Italy and Greece. In addition, there are many olive varieties, called cultivars, that can produce high-quality oils with distinct sensory characteristics. This makes the discovery of the world of olive oil especially exciting, with endless possibilities. Italy is home to the largest number of varieties, boasting more than 600 different cultivars.
In addition to being delicious and an indispensable ingredient in the kitchen, EVOO seems to be a true natural remedy against many diseases.
Understanding how to appreciate the complex and varied value of Extra Virgin Olive Oil helps the taster to choose the best products for his/her personal preferences. We have created a collection of Aromas and a publication including all the pertinent information needed to learn about EVOO, how to train your sense of smell to understand its value as well as its unwanted defects, and how to taste it.
To learn to distinguish the different organoleptic characteristics of an EVOO it is also important to do a tasting with different products in sequence. We have created an Extra Virgin Olive Oil tasting kit of three excellent, award-winning EVOOs with very different aromatic and taste properties, available soon in English!
Smell, Taste, Evaluate and Play!