College Classes on Olive Oil Tasting?
That would be our wish. How about a super nutrition class on why good food is better and worth the effort? Does anyone know of a liberal arts seminar on this?
Until then, we’re happy to help out with tastings at culinary programs, like this week’s session in the fabulous test kitchen in NOVA’s Culinary section of the Hospitality Department (Northern Virginia Community College). We’re practically neighbors, and we appreciate their interest in …..food!
We shared a tasting beginning with a bland, disappointing, fusty and rancid oil.
Then we moved on to select premium extra virgin olive oils from Liguria, Tuscany, Puglia, and Sicily:
Frantoio Franci: Villa Magra dei Franci and Olivastra Seggianese
We had fun noting the characteristics such as fruity, grassy, and herbaceous. The peppery burn (pizzicata) was well noted! The best question of the day: Where does the peppery sensation go when the great olive oil is on food?