Extra Virgin Olive Oil History
We started the night off with Elizabeth Johnson – Brand Manager for the Green Seed Group and Flavor your Life – who introduced the event and what is the campaign about. Afterwards, the world renowned olive oil expert – Angelo Tramonti explained to us about the Redoro extra virgin olive oil history, the family, traditions and interesting facts about olive oil:
▪ Extra virgin olive oil (EVOO) is made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
▪ The olive oils are tested by a panel of expert tasters trained by the International Oil Council. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t pass as extra virgin.
▪ In general the impact on the taste of olive oil is from the region, time of harvest and type of olive tree.
▪ PDO (Protected Designation of Origin) certified products must be produced, processed and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region.
▪ PGI (Protected Geographical Indication) certified products means that one stage of the process occurred in a specific region
As the night went on, we were instructed to take a sip of the olive oil from the little blue glasses that resembled candle-holders. Don’t be afraid of tasting straight up olive oil! A little sip won’t hurt you and it will actually allow you to recognize different characteristics of the oil without the complication of other flavors.
For the tasting, plain bread were provided to help enhance different flavor notes of the oil. Whereas water and granny smith apple slices were for cleansing the palette in between samples. We sampled the top 3 olive oils on the list and the host patiently explained the differences of each one.
Olive Oil Gelato
Olive oil gelato didn’t make sense to me at first. Would it taste oily? Is it refreshing? Is Buca out of their mind for making this gelato?
Turns out, the gelato was freaking-ly delicious. It was rich but somehow still refreshing, and it also had a subtle fruitiness and grassiness taste to it. I think out of all the dishes we had that night, this gelato really showed how a good olive oil can make a difference to a dish. To ensure the gelato doesn’t taste oily, the key is to use a good quality, full-bodied olive oil to bring out the oil’s natural character.