Explore a range of oils, then serve your guests a menu that features this fascinating ingredient
Our olive oil choices have never been so vast—oils imported from Italy, France, Greece, Morocco, Tunisa, and Spain, just to name a few, plus California producers who are now making oils that rival the imports. And each region makes oils with a particular character and appeal, thanks to differences in climate, soil, variety of olive and processing method. That means one oil might be best for a salad, while another is perfect for a seared sea scallop.
The best way to get to know enough olive oils intimately to exploit these unique qualities is to host an olive oil tasting party. Just collect five to six different oils with different flavor profiles, and download our tasting sheet. Follow the judging with a buffet of dishes that showcase the characteristics of the sampled oils.