Olive Oils on tasting bar at We Olive
We Olive has 6 stores in central and southern California and is opening two more; one in
San Francisco and one in
Walnut Creek.
The Two Cough Test
We Olive
TASTE - August 12, 2009
Dip, sip or suck? These verbs describe olive oil tasting not a pool party gone bad. Dip bread in oil, sip it directly from a glass or, if you're not bashful, suck like the pros. We recently tasted a collection of California certified Extra Virgin olive oils at Gary and DeeDee Brown's original "We Olive" in Paso Robles wine country.
We started with a mild oil and worked up to a strong, pungent one. First, we were told to warm the oil by cupping the glass with the palm of our hand to release aromas. We took a good sniff and noted the flavors as instructed. Fine, but now it was time to do it like the pros.
We coated our mouth with a 2 to 3 ml sip, then sucked in air to reach all taste buds in the palate. Whew!!! A two-cougher. Unlike the doctor's office, a one-cougher is good; two is better! Fresh and well made olive oil on the back of your tongue often induces coughing.
Happily, words used to describe the experience of tasting olive oils are more limited than wine descriptors. You needn't go much beyond grassy, fruity, peppery, and bitter. Some bitterness is desirable. Remember, olive oil is the juice of a bitter fruit.
We Olive
www.WeOlive.com
Below are three choices, suggested by Roma at We Olive, to try tasting at home. If you can't find these brands, look for similar taste characteristics.
Mild
Oil: Olive U, Mission Manzanillo Blend
Taste: Light, smooth and buttery.
Medium
Oil: Robbins Family Farm, Ascolano Olive Oil
Taste: Fruity and buttery with some mild pepper.
Strong
Oil: Pasolivo, Tuscan Blend
Taste: Intense oil with a grassy nose, a pepper finish and hint of bitterness.
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