can taste when vitalized by great oil. But once you get it, there's no ... First
courses: simple salad (greens or fruit) with oil and vinegar dressing (pre-‐dress
the ...
Person to person, table to table, great olive oil is flowing round the world. A hotbed of this extra
virgin revolution is North America, where millions are discovering that quality counts in oil just as much as in wine, coffee, cheese, and other premium foods. Reports of widespread oil fraud have also prompted consumers to seek true extra virgins. Whether you’re just learning about olive oil or are a true believer looking to spread the word, hosting a tasting dinner is a great way to experience the culinary and convivial pleasures of olive oil. Until you taste a real extra virgin, you won’t know what you’ve been missing, or how wonderful food can taste when vitalized by great oil. But once you get it, there’s no turning back! The following guidelines aim to help olive oil enthusiasts educate their family and friends about the incredible range and culinary versatility of quality olive oil, and the vast difference between real extra virgin olive oil and the inferior oils that dominate the marketplace.
To get the most out of your event, we recommend organizing it in two distinct parts: Don’t balk at the thought of sipping olive oil. Olives are stone fruits, like cherries and plums, so extra virgin olive oil is a fresh-‐squeezed fruit juice. ~ Start with a blind taste test. Pour 1-‐2 tbsp of oil in each glass. Experts use tulip glasses, but small paper or plastic cups are fine. See the tasting tips below for information on what you’re looking for. ~ Use 3-‐4 quality oils of various intensities (delicate, medium, robust), plus 1-‐2 supermarket specials from the local store. Invite good natured guests to bring everyday olive oil from their kitchens and include them in the tasting. For help finding high-‐quality oils in your area visit: www.truthinoliveoil.com/great-‐oils/north-‐america. ~ At the end, unveil the bottles and try them again.
Now the real magic begins: discovering how good and inferior oils interact with food. Like wine, there are thousands of different oils, and they enhance foods differently. Two fine oils may bring out distinct qualities in the same dish, often, but not always, in pleasing ways. Inferior oils can spoil otherwise good food. ~ Serve mild, seasonal foods that only need oil, salt, and a minimum of spices or herbs, allowing the oils to shine.
Tasting Tips: Cover the labels before putting bottles on the table. Follow a 4-‐step process: Pour, warm, sniff, sip. Pour a small sample of oil, and warm it in your palm, covering the glass with your other hand to trap the volatile aromas. Next, take a big sniff. Finally, sip the oil. You can slurp in air through the corners of your mouth, a technique called strippaggio, to accentuate tastes and aromas. Taste mild oils first, before moving to the more robust oils. Save the bad oils for last. Keep everyone on the same oil, to enable discussion. Use green apples or water to cleanse palettes between oils. Watch for defects in aroma and flavor. Good oils are fruity or grassy, bitter and pungent (spicy at the back of the throat). Common defects include rancid (oxidized), fusty (anaerobic fermentation), winey-‐ vinegary, and musty (from moldy olives).
~ Guests can experiment by drizzling the same oil over different foods, or comparing different oils on separate morsels of the same food. ~ Keep all the oils, good and bad, on the table, and use a drop of bad oil now and then to illustrate the importance of freshness and quality. ~ Throughout the meal, emphasize the elements of discovery, experimentation, and fun!
Appetizers: bruschetta (toasted bread with diced tomatoes, basil, garlic); a range of cheeses & breads; mashed potatoes; pinzimonio: sliced raw veggies (carrots, broccoli, cauliflower, celery, fennel, etc) dipped in oil and a few grains of salt, pepper. First courses: simple salad (greens or fruit) with oil and vinegar dressing (pre-‐dress the salad or make 1-‐2 dressings with different oils and let guests dress their own); sushi or smoked salmon (olive oil on raw or smoked fish is divine). Main dishes: roasted vegetables with garlic aioli; white beans with herbs; grilled steak or chicken – amazing how different oils enhance grilled meat. Desserts: Dazzle your guests by closing with something sweet topped with a dash of oil (full-‐bodied, bitter oils work best) and a sprinkle of coarse sea salt. French Vanilla ice cream, dark chocolate ganache, and chocolate brownies are all good options.
These guidelines are a collaboration between Erin O’Brien and Tom Mueller. Erin and her husband Joe read Tom’s book Extra Virginity, and were inspired to throw an olive oil tasting dinner party at their home (photos above). Using that event as a guide, Erin and Tom put together this document to help other olive oil enthusiasts organize similar events. Because there’s no right way to throw a party, we invite you to expand on these guidelines by sharing your tasting party ideas and experiences at: www.truthinoliveoil.com/2013/08/tasting-‐ believing-‐hosting-‐olive-‐oil-‐party
