Yesterday evening, as planned, I had the guided olive oil taste in Savannah. 18 journalists coming from Canada and USA attended this small and interesting event.
I choose to lead the taste using a virtual map of Italy and, using this virtual map, the trip began from Romagna.
In fact, our first olive oil tasted was the Colline di Romagna DOP by PAGANELLI, in Santarcangelo di Romagna, the cute small town where I lived until last week. The two olives are correggiolo (60%) and leccino (40%). The color is a middle point between the golden yellow and the green. It has a medium fruity taste and, in my opinion, is a bit closer to strong.
The bitter flavor (in a good way) is funky and short-lived in the mouth. Very pronounced are the flavors of almond and artichoke. The best matches are with first courses focused on seafood.
Then, with the Adriatic Sea on our left hand, we arrived on the hills surrounding Ancona and we were very pleased to taste the excellent ASCOLANA by AZIENDA DEL CARMINE, whose patron is Antonio Roversi. It is fruity, strong and elegant and its flavor reminds me of the green leaves of tomatoes plants.
Seafood, first of all and overall, is the best match for this olive oil, particularly lobster and grilled white fish.
Then, still heading in the same direction with the Adriatic Sea on our left, we arrive to Abruzzo, among the wonderful hills behind Pescara, to taste a very excellent DOP olive oil: APRUTINO PESCARESE DOP by La Selva. The only two olives allowed to make this DOP olive oil are Dritta and Toccolana.
The color is in the best range between golden yellow and green. Its fruit is medium flavored trending towards strong. The best way to use this olive oil is on fish meals and upon rich first courses focused on beans.
Continuing from this area, where the mountains are the highest of the central part of Italy and where the Adriatic sea is not yet far away, we cross Italy and arrive to Sonnino, a cute hill town at South of Rome. The olive oil is by CETRONE, a very rich olive oil, whose fruitiness is at the edge between medium and strong. The flavors remind us of the freshly-cut grass and the green apples. It pairs perfectly with fish but will also compliment red meat.
Our way to lead the guided taste went over the classic scheme and it was nice to pretend how to classify the four olive oils as if they were persons describing their genders, age, characters.
The journalists appreciated it very much and our agreement is to meet in late spring for a further guided taste.
I choose to lead the taste using a virtual map of Italy and, using this virtual map, the trip began from Romagna.
In fact, our first olive oil tasted was the Colline di Romagna DOP by PAGANELLI, in Santarcangelo di Romagna, the cute small town where I lived until last week. The two olives are correggiolo (60%) and leccino (40%). The color is a middle point between the golden yellow and the green. It has a medium fruity taste and, in my opinion, is a bit closer to strong.
The bitter flavor (in a good way) is funky and short-lived in the mouth. Very pronounced are the flavors of almond and artichoke. The best matches are with first courses focused on seafood.
Then, with the Adriatic Sea on our left hand, we arrived on the hills surrounding Ancona and we were very pleased to taste the excellent ASCOLANA by AZIENDA DEL CARMINE, whose patron is Antonio Roversi. It is fruity, strong and elegant and its flavor reminds me of the green leaves of tomatoes plants.
Seafood, first of all and overall, is the best match for this olive oil, particularly lobster and grilled white fish.
Then, still heading in the same direction with the Adriatic Sea on our left, we arrive to Abruzzo, among the wonderful hills behind Pescara, to taste a very excellent DOP olive oil: APRUTINO PESCARESE DOP by La Selva. The only two olives allowed to make this DOP olive oil are Dritta and Toccolana.
The color is in the best range between golden yellow and green. Its fruit is medium flavored trending towards strong. The best way to use this olive oil is on fish meals and upon rich first courses focused on beans.
Continuing from this area, where the mountains are the highest of the central part of Italy and where the Adriatic sea is not yet far away, we cross Italy and arrive to Sonnino, a cute hill town at South of Rome. The olive oil is by CETRONE, a very rich olive oil, whose fruitiness is at the edge between medium and strong. The flavors remind us of the freshly-cut grass and the green apples. It pairs perfectly with fish but will also compliment red meat.
Our way to lead the guided taste went over the classic scheme and it was nice to pretend how to classify the four olive oils as if they were persons describing their genders, age, characters.
The journalists appreciated it very much and our agreement is to meet in late spring for a further guided taste.
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