Wednesday, October 26, 2011

Good Taste: carapelli olive oil

This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.
One of the places I would love to visit one day is Tuscany. So many wonderful things seem to originate there. Most of them centered around fresh and flavorful food.  So when I was asked if I would like to try Carapelli Extra Virgin Olive Oil, I didn’t need to have my arm twisted.
Carapelli Olive Oil is Italy’s number 1 Extra Virgin Olive Oil and the company has been making olive oil since 1893. That’s a long time.
Carapelli’s Master Tasters craft the exclusive blends of the best oils from the finest Mediterranean olive groves.
Today’s distinctive line of Carapelli Extra Virgin Olive Oils includes three varieties:
  • Premium 100% Italian – made solely from the first cold pressing of the finest 100% Italian olives with an intense, robust flavor and aroma
  • Il Numerato – a supremely smooth and low acidity oil that is a result of a delicate cold pressing of olives
  • Organic – Obtained only from organically grown olives and produced according to organic farming standards; certified USDA organic
What I didn't know was that you tasted olive oil just like wine tasting. Master tasters in Italy use a small blue gass to taste olive oil. The round shape of the glass fits into the palm of your hand so that the oil is warmed, releasing the aroma. The blue color of the glass also conceals the color of the olive oil since color is not an indicator of quality.

Here are the steps to tasting olive oil - Swirl, Sniff, Slurp and Swallow (the four S's).

1. Swirl – By swirling the olive oil in your glass, you release the oil’s esters, which are the molecules that contain the aroma.
2. Sniff – Now inhale deeply. The aroma is the key to the fruitiness of the oil. Is it intense or is it more subtle?
3. Slurp – Sip the oil while “sipping” in a bit of air. This slurping action emulsifies the oil and helps spread it throughout your mouth. Take note of the various tastes and sensations. Is it fruity, peppery, smooth?
4. Swallow – Once you swallow the oil, it should leave your mouth with no aftertaste. Again, take note of any peppery or stinging sensation in your throat.
001950 CarapelliTastingProgram_9_28_11.pdf
I taste tested the Carapelli Extra Virgin Olive Oil following the four S's. I swirled and then sniffed. The olive oil smelled wonderful. The aroma was subtle but really inviting. I think it was saying "go get a piece of bread and dip it into the oil". The bread would have to wait until I finished taste testing. Next I slurped. The olive oil was very smooth and olivy. And I was actually surprised that after swallowing the olive oil, there really was no aftertaste.

Once the taste testing was over I was anxious to try out the olive oil with some other ingredients. One of my favorite ways to have olive oil is as a dip for bread.
Here's what I used in my dip:
{Olive Oil and Balsamic Vinegar Dip}
  • 1/4 cup olive oil
  • A splash of balsamic vinegar
  • 1 chopped garlic clove
  • freshly ground black pepper
  • a dash of salt
  • parmesan cheese
  • a pinch of red pepper flakes
  • bread for dipping
I dipped the bread and it was absolutely delicious. I use olive oil at home but you can really taste the difference with a quality brand like Carapelli.
It's always fun to learn something new and I really enjoyed learning a little about olive oil taste testing.
{and of course eating bread dipped in the oil}

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1 comment :

  1. We love olive oil and have been to a few places with tasting bars. It is amazing the combinations of oils and balsamic vinegars. I even tried a chocolate balsamic vinegar! OK now I'm hungry!


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