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Art of Olive Oil Tasting. |
"When buying olive oil, the best bet is to buy high-quality extra-virgin oil, which comes from the 'first pressing' of the olive," explains Todd English, proprietor of Olives Restaurant at New York's Union Square. This precious oil tends to be most delicate in flavor, and is preferred for salads or served at the table with bread for dipping, or added to soups and stews.
If you're dining at his restaurant, the olive oil is a blend from Greece made specifically for English that cannot be bought at your local grocer. It's extracted without using heat or chemicals, and thus has no added flavors, hence its "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil.
Tasting Notes: Excellent color and clarity; aroma of fresh hay; rounded, heady, fresh grassy notes with strong cream and fruit characters and a lingering pepper finish. (500 ml)
"Go with what tastes good to you," English advises. "When you're paying $30 for a bottle of olive oil, you want to use it sparingly. Treat it like a good bottle of wine."
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