05.03.09
An Olive Oil Tasting Update…
Tasting Menu - Photos by Cecilia (cecilia@gourmetsenses.com)
Rain was embracing the San Francisco Bay Area yesterday, but it did not dampen the excitement of our tasting event. This time, we had four different 2008 harvest first cold-pressed extra virgin olive oil for the tasters.
Bariani – Sacramento, California
Certified organic, this California olive oil was stone-crushed, cold pressed, unfiltered and decanted during the fall of 2008. It comes from Sacramento, using Manzanillo and Mission olives. The opalescent appearance of this oil is a precious trait due to minute, harmless olive particles that will settle over time. My recommendations for this oil: salad dressing, your favorite dishes, pour over vegetables or add to smoothies.
Frantoio di Sommaia – Calenzano, Firenze, Italy
Beautifully grassy with hints of artichoke and unripe olives, this oil brings you an almond nuttiness when it hits your tongue, leaving a peppery finish in the end. Its robust finish makes it perfect for drizzling over a bowl of soup, grilled garlic bread, Caprese salad, etc.
Tenuta di Capezzana – Prato, Italy
Pressed from Frantoio, Moraiolo, Pendolino, Leccino and Santa Caterina olives, the flavor is at once robust and subtle with a distinctive brightness – high notes of unripe olive and green grass – followed by a mellow finish. The mouthfeel is decidedly rich with a butteriness. Drizzled atop grilled asparagus or steamed artichokes, the flavor of this oil would blossom nicely. Or try it in a simple dressing for bitter greens and shaved Reggiano. And certainly, a bowl of minestrone would benefit from a few drops.
Señorío de Vizcántar – Málaga, Spain
This cold-pressed oil is from a blend of picual, picudo, and hojiblanca olives grown in the historic Priego de Córdoba area, deep in the rugged Sierras Sabaticas Mountains. Complex and fruity, it’s great for salads, crusty bread, and any grilled vegetables. In fact, this was voted the most favorite during this tasting event.
To celebrate these wonderful oils, I put together a complimentary menu full of simple and fresh local ingredients.
The Menu
A few snapshots of what we tasted with the olive oil.
Homemade Rustic Bread
Caprese Skewers
Olive Oil Chocolate Muffins
Hope this will inspire you to host your own tasting party, or join us at our next event (click here)!
Your comments and feedback here are always appreciated. Eat well and be happy!
