Did you know there’s a science to tasting EVOO (extra virgin olive oil)? Apparently there is … and it’s not all that different from tasting wine. 🙂 Win!
Bellucci Premium recently put out a call for bloggers to try their olive oil, and I jumped right on it. Little did I know the blogger pack would be so generous: three 500mL (each!) bottles of EVOO, along with their step-by-step tasting guide.
If you prefer a video tasting guide rather than written, have no fear – Bellucci’s website has you covered!
I am already impressed by the tasting notes and info sheet, noting how Bellucci is different from other EVOO producers (from their dark glass bottles, which protect the EVOO from light; to the harvest dates right on the bottle; and quality seals – but my favorite is that they are the first major EVOO brand that displays the Harvest Season right on the label). And of course I feel spoiled by the fact that I got three full-size bottles of EVOO, particularly right as my current favorite supply from California Olive Ranch was dwindling.
I’m a bit of a n00b when it comes to olive oil; once I find one I like, I have a tendency to stick with it. I certainly couldn’t wax eloquent on the finer points of California versus Italian olive oils! So this experiment was pretty fun – doing the Bellucci tasting and also learning more about their brand and what makes them unique. Bellucci is the only major US brand that is owned by its growers, and the oil is traceable to the corresponding towns of origin – all grown and produced in Italy.
The blogger pack included, as I mentioned, 3 bottles of EVOO:
I followed the tasting guide for each of the oils, first pouring a little into a small glass and warming it with my hand around the base of the cup. Even with the glass a foot away from my nose, the olives’ aroma hit me full force!
I felt a little silly channeling my inner wine taster, sticking my nose in the glass, but I couldn’t get enough of it – there’s a reason I love olive wood.
And then I got to taste the oil. I kept it simple and tried it on its own, without even bread (!!). The regular EVOO, with a bit of a green tinge to it, is thick and actually kind of buttery – it would be perfect on popcorn.
The legendary series Toscano EVOO is more yellowy in color, and is much less buttery. – more neutral in flavor. I would likely turn to this oil first when cooking.
The organic EVOO is also very yellow, and is about halfway on the butter spectrum between the regular and legendary oils. I think it would be great in salad dressings or as a dipping sauce with some balsamic vinegar.
I’m looking forward to utilizing each of the oils, continuing to use them on everything from steaks to muffins. Variety is the spice of life – and Bellucci successfully capitalizes on that.
If I haven’t convinced you yet to try some – check out the Bellucci app, available in the App Store or Google Play. You can trace a specific bottle’s origins right back to its rural Italian roots, get recipes (I’m personally intrigued by the recipe for branzino, clams and shellfish), and locate stores selling Bellucci in your area.
Disclaimer: I received a blogger pack of 3 Bellucci Premium olive oils in exchange for my honest opinion. All opinions are my own.