Why We Sip….Not Dip

If you’ve been to Bella Oliva Taproom, you will have noticed that there isn’t any bread. Who doesn’t love a scrumptious piece of fluffy italian bread dipped in oil….right? Well, besides the fact that we would eat it all day long, tasting the oil in it purest form is the best way to experience freshness and quality of the oil.

So that being said there are ways to do the sipping and tasting …

First, get a small vessel(we supply handy little plastic cups). Take a good whiff of the aroma or “nose” of the olive oil. You will notice many different scents or flavors. For extra virgin olive oil, you may notice fresh-cut grass, cinnamon, tropical fruits or other aromas of ripe or green olive fruit. When you smell infused/fused oils you will breathe in the flavors that are infused into the oil. These flavors should not be overwhelming, but subtle and pleasant.

Next, take a sip. Don’t be too wimpy about it; if you do not get a decent amount you won’t appreciate all of thequalities of the oil because it is only getting on the tip of your tongue. Ideally you want to get the impressions of the entire mouth and tongue. Suck air through the oil to coax more aromas out of it, and then- this important-close your mouth and breathe through your nose. This perception with give you an added level of flavor notes to experience. Then of course, swallow the oil. It should feel smooth and clean. And, remember, olive oil is the base of the very healthy and much touted Mediterranean diet, so you just did something health for yourself by tasting olive oil!

The most important thing when tasting it to enjoy and savor the flavors and aromas!

No two olive oils are alike. Each has its own aroma and taste characteristics and is a unique product of soil, climate, olive varieties, and processing methods. When evaluating the flavor of EVOOs, there are three main characteristics to consider:

  • Fruitiness: Having pleasant spicy fruit flavors characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.
  • Bitterness: Creating a mostly pleasant acrid flavor sensation on the tongue.
  • Pungency: Creating a peppery sensation in the mouth and throat.

As you become more accustomed to degrees of EVOO, you will want to taste them with different foods and recipes.

After you have visited the taproom, and tried different flavors, pick your favorite and try it on your salad or just as we mentioned above, the every so comforting and delicious way-Italian bread dipping in it!
For a much more detailed guide, visit it our tasting guide.

There has been a lot written recently about the efficacy of olive oils that are sold in mass market grocery stores. Well a lot of that is true and here at Bella Oliva Taproom. we are happy to say our oils are imported direct from the source and are of harvest s that are within the last 6 months.

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