Pour a small amount of each extra virgin olive oil into separate tasting glasses or small bowls.
Warm the oil gently with your hands for a few moments before smelling it. Notice the aromas first, then take a small sip and allow the oil to coat the palate.
Compare the oils and look for differences in fruitiness, bitterness, aroma and peppery finish. Tasting them side by side is a simple way to discover the individual character of each EVOO.
Cook
Use Greek EVOO as an integral part of everyday Mediterranean cooking — from vegetables and sauces to marinades, legumes and grilled dishes.
Rather than treating olive oil simply as a cooking fat, consider how its flavour becomes part of the finished dish.
Finish
Add a small amount of quality EVOO immediately before serving. A final drizzle can bring fresh aroma and additional depth to salads, vegetables, cheeses, soups, grilled foods and warm bread.
Masterclass Tip: Taste EVOO on its own before using it in a dish. Understanding its individual character makes it easier to choose when to cook with it and when to let it shine as a finishing ingredient.
