No time to taste

Yes, lately I have had little time to stop and smell the roses or taste olive oil. I know I promised some tasting notes, but I have been drowning in the Mediterranean (figuratively, due to my new course that just started today--ethnography of the Mediterranean). Once I start to float again I will get on that.

Today I met wine writer Becky Solomon and she had recently tasted Amelia Oil. She described it as very grassy and green. I think that is quite typical of central Italian olive oils and is a good sign our oil is aging well (now about 10 months old). I think there is also a hint of pepper but the acidity is low so it stays on the front of the palate. Now I am getting excited. I promise the whole taste experience soon.

Becoming an olive oil sommelier

In September I will be moving back to Italy to teach and do research at the University of Gastronomic Sciences in Pollenzo (picture above), which is associated with Slow Food. This is an amazing place for anyone interested in the history, culture and future of food in the world. Besides teaching an anthropology of food course, I hope to indulge in a little formal learning of my own: I would like to become an olive oil sommelier.

This is something I have been interested in for a few years. As far as I know, there are no courses offered in Canada (surprise, surprise). I looked into a few courses in Italy when I was still living in Umbria but had no idea which were above-board. The problem is there are two serious courses, as far as I can tell. There is a course offered by the Italian Sommelier Association (AIS), whose main focus has traditionally been wine. The other course is offered by the The National Organisation of Olive Oil Tasters (ONAOO), who only specialise in olive oil. Who knew it could be so complicated.

I hope I can find a course that covers the history and culture of olives, as well as the science and art of tasting oil. All I know is there is a big, beautiful world of olives and oil that I want to learn more about.

Turismo del vino at the Italian Cultural Centre in Vancouver

Last Tuesday night I was invited to talk about my olive oil experience in Italy and Canada for a course at the Italian Cultural Centre. The course is called Turismo del vino and it is being organised by CNIP Puglia to promote commercial relations and tourism between Italy and Canada in the area of food and wine cultural tourism. The class is largely taught in Italian, with instructors flown in from Italy, and the students are Italian citizens who are residents of Canada. At the end of the 800-hour course, they will fly to Puglia, Italy for a 100-hour practicum. Needless to say, I was intrigued and thrilled to participate for an evening.

When I arrived, I was greeted by this week's out-spoken and lively instructor, Betty Mezzina. We tried to devise a plan for our lesson, but I could tell it was going to be a bit of Italian-Canadian improvisation. Betty, a wine and olive oil sommelier from Puglia, went into the finer details of olive oil production and tasting techniques. I talked about my personal experience, the olive oil business and the complicated logistics of importing oil from Italy. I tried to stress the fact that it is all about human relations and building relationships with everyone involved in the process from production to customs brokering. I think Betty did a great job of stressing the diversity of taste and quality that can be found on the shelves.

When we got down to tasting the oil, I was pleased that Amelia Oil was once again the favourite in a blind tasting. The proof really is in the pudding.

Slow Tasting

Thanks to everyone who came out to the Slow Food olive oil tasting last night. It was a lot of fun and it was very interesting to taste the diversity of extra virgin olive oils from around the world. I was proud that our Amelia Oil really held its own.

If you would like to organise an olive oil tasting with friends, we would be happy to bring our oil and talk to you about our experience and share our knowledge of this wonderful product.

This morning I had news from Rebecca, who is currently in Europe. She visited a number of olive mills in Spain and we may have a line on some Spanish oil. Stay tuned for more information.

Pick up

Still haven't received your 2007 Amelia Oil? Give me a call at 604-925-3028 to arrange pick up or delivery. We are working on it and would like to get your fresh olive oil to you as soon as possible.

Also a reminder that I will be conducting an olive oil tasting tomorrow evening at 7pm at 1650 W.7th Ave for Slow Food Vancouver. I will be telling stories of olive passion and terroir. This is going to be a bit of an anti-tasting:) However, we will be trying olive oils high and low from Italy to Spain. For more information, drop me an e-mail or give me a call at the number above. Come out and join the Slow Food movement.

Tasting notes

We had a wonderful day yesterday talking to people about olive oil down at Barbara-Jo's Books to Cooks. What a wonderful place to spend an afternoon!

If you missed out on yesterday's tasting, I will be doing another for Slow Food Vancouver on Feb. 27th. For more information, please drop me an e-mail.

Tasting at Barbara-Jo's - Feb. 10

We will be at Barbara-Jo's Books to Cooks at 1740 W. 2nd Ave. this Saturday, Feb. 10, from 2-4pm. Come by and taste our 2006 and 2007 olive oil and browse the wonderful cookbooks.