[bayview6]

Anybody ever attend one here in Vegas. Perhaps Trader Joe's or Whole Foods or at the Greek Festival? Sure would be a good way to educate the public about fake EVOO.

[MSchu]

Wat?

[bayview6]

Originally Posted by MSchu

Wat?

It's like a wine tasting event except one is tasting different EVOOs instead of wine.

[ScoopLV]

Plenty of this in Northern California. I've never seen one in the valley, though. This would be a great idea for a small specialty food store like Village Meat and Deli or Artisinal. (Whole Foods and Trader Joe's are just as likely to have bogus olive oil as the megamarts.)

If anyone plans to side-by-side some olive oils, just keep in mind that the experts wear dark classes and sample the oil from tinted containers so that the color doesn't skew their judgement. When I evaluate olive oil, I do so by dipping a piece of bread and eating it. Olive oil is never consumed by itself -- "Bartender! Pour me a shot of EVOO, with a beer chaser!"

It is always eaten with food. So I taste it with bread. Professional olive oil judges (yes, there are such people) don't do this. They just sip a bit of oil. They're basically looking for mad polyphenol levels. That's one way of doing it, for sure. And probably the most accurate and consistent. But I mostly care about how the oil tastes when paired with food. So my "dip some bread" thing works for me.

[EA]

Why on earth? What?
Stop the planet, I want off.

[ecd3easy]

Actually the FDA should conduct undercover stings. Spooking the other 70% of fake EVOO into hiding.

[NLVgal]

Originally Posted by ScoopLV

Plenty of this in Northern California. I've never seen one in the valley, though. This would be a great idea for a small specialty food store like Village Meat and Deli or Artisinal. (Whole Foods and Trader Joe's are just as likely to have bogus olive oil as the megamarts.)

If anyone plans to side-by-side some olive oils, just keep in mind that the experts wear dark classes and sample the oil from tinted containers so that the color doesn't skew their judgement. When I evaluate olive oil, I do so by dipping a piece of bread and eating it. Olive oil is never consumed by itself -- "Bartender! Pour me a shot of EVOO, with a beer chaser!"

It is always eaten with food. So I taste it with bread. Professional olive oil judges (yes, there are such people) don't do this. They just sip a bit of oil. They're basically looking for mad polyphenol levels. That's one way of doing it, for sure. And probably the most accurate and consistent. But I mostly care about how the oil tastes when paired with food. So my "dip some bread" thing works for me.

What do the high-end Vegas restaurants do about sourcing their olive oil?

[ScoopLV]

Originally Posted by NLVgal

What do the high-end Vegas restaurants do about sourcing their olive oil?

We get a free sample, then if we like it, we buy it by the 55-gallon drum. And then we sample dozens of high-end olive oils and buy those in the largest quantities available -- usually 3 liter containers, one pallet at a time. We never have more than a 1-month supply. Olive oil is basically fruit juice. It should be treated like fruit juice. Fresh. Fresh. Fresh.

[Coco6163]

I have only taken a few steps into Cucina Olive Oil at Tivoli Village a couple of times. It is a store devoted to olive oil. As I recall, sample tasting is routinely available there.

[clutchcargo777]

Originally Posted by ScoopLV

It is always eaten with food. So I taste it with bread. Professional olive oil judges (yes, there are such people) don't do this. They just sip a bit of oil. They're basically looking for mad polyphenol levels. That's one way of doing it, for sure. And probably the most accurate and consistent. But I mostly care about how the oil tastes when paired with food. So my "dip some bread" thing works for me.

So, you're sort of a bogus olive oil judge then?


Sorry Scoop, couldn't help it!