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.
Bellucci Premium Olive Oil EVOO Blogger Pack.
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.
I am interested to know how can Bellucci olive oil can be from Spain as it says in the bottle. It says from Ciurana , the best olive oil around but instead it has an Italian name. It sounds very suspicious. I am from Tarragona province, we make olive oil from Ciurana but in the bottle even if it says from Ciurana I can’t believe it is Italian as Ciurana is from the region of Tarragona in Spain. This looks fishy
Hi Rosalia, thanks for your comment! Belluci’s bottles indicate they’re 100% Italian, rather than Spanish. I’m not sure the specific regions, but you can contact them for more information at http://belluccipremium.com/en/contact-us/.
Take care!
Greetings Rosalia:
The Bellucci Brand sourced EVOO from Spain last year for Costco because the Italian EVOO harvest was poor. We ONLY did this for Costco because they have such a high volume of business. The rest of our products are 100% Italian. Hope this helps!
-Gordon Brink
Bellucci Social Media Manager
How do I open the bottle?
Hi Jennifer, the Bellucci olive oils are twist-off caps.
Greetings Jennifer:
Sorry for the delay! If you are having difficulty getting the oil out of the bottle after you twist off the cap follow these instructions:
Put the cap back on. Shake the bottle and then twist off the cap and pour.
That should fix your issue. This sometimes happens to our bottles with the one way spout that is kind of a clear white color on the inside. This spout prevents other oils from being put into our bottles after we have filled them. There has been an issue with EVOO from Italy being “cut” by other cheaper oils. This is how we are ensuring our product is the real deal when it gets to your table. The down side is that this spout sometimes creates an air bubble during shipment that blocks the oil from getting out. You can solve this by giving the bottle a good shake before pouring.
Hope that helps!
-Gordon Brink
Bellucci Social Media Manager
To Gordon Brink at Bellucci: If I can ever get the olive oil out of my bottle I’m pouring it all into a different container. I don’t need something that makes cooking more difficult. If the above doesn’t work for me, I’m going to have my husband use a hack saw on the plastic top and get it off of there, so I can just get the oil out of the bottle. I will not buy this brand again.
Hi Lisa!
You can reach out directly to Gordon at [email protected] or on the Bellucci website at belluccipremium.com. I’m a consumer like yourself and not affiliated with Gordon or Bellucci; I’m sure they’d appreciate your feedback!
I took the cap off the bottle that I can’t get anything to come out how do you get it to come out
Hi! I recommend reaching out directly to Bellucci on their website, belluccipremium.com. There may be an extra paper filler you have to remove; they’d be able to advise you further.
Thanks to other consumers of Bellucci who had the same question about getting the oil to pour. Medav’s instructions about screwing the top and giving the bottle a healthy shake did the trick. The Toscano PGI is bellissimo.