A bit delayed on this post – with a new job and a bit of personal traveling.
But here goes. I was invited by Flavor Your Life to an olive oil tasting event. It started with an email and the subject mentioned the Italian government. I didn’t dive into the email right away as I assumed i might be for some event in Italy. I gathered with my recent travel to Italy and my blog posts around it, that’s how they might have reached out.
Imagine my excitement when I found out that this was going to happen in New York.
The tasting event was with Master Lou DiPalo and the foods served by Chef Andrea Tiberi.
It was a first of it’s kind that I was attending. And I must say that I learned quite a bit about olive oils. Like lower the acidity, better the quality and longer the life. There are different levels of acidity in extra virgin olive oils. Extra virgin has to be less than 0.8 acidity. Regular ones can be up to 1.5
Olive oil tasting is usually done in a blue cup, because you don’t want the color to influence you.
After cupping and warming and smelling, you slurp it in loud!
Mediterranean blend is a combination of Greek, Spanish and Italian oils. Greek is sweet, Italian is more intense, Spanish is in between.
Olive oil needs to be protected from light, heat, oxygen and time. Fresher the better. Wines are to be had aged, not your oils 🙂
We stared with a farro lentil salad with crunch vegetables, finished with olive oil and a Mastei Birrai Umbri beer on the side. It was light and not as bitter. The salad was indeed crunchy but the farro cooked fine.
Then we tried some flatbread and a plain olive oil bruschetta.
Next up was a glass of sagrantino grapes wine. Followed by a simple chitarra pasta.
We tasted about four different types of oils and were given a goody bag with olive oil, beer and such.
It was a fun event. Love how you learn in life. Every single day!