I had the pleasure of attending a really cool interactive dinner the other night, featuring none other than an olive oil tasting. That’s right, myself and other food bloggers/media were sippin’ on olive oil. California Olive Ranch hosted a Sip & Dip: The Culture of California Olive Oil Dinner at Scopa in Venice, which featured the aforementioned olive oil tasting and a five-course dinner so we could see the olive oil in action.
We learned the four S’s of olive oil tasting: Swirl, Smell, Slurp, and Swallow, and then got to chow down on some delicious dishes. Among the courses using California Olive Ranch olive oil: Ricotta Crostini, Cured Salmon, Veal Tartare, oysters, Baby Kale Salad, Creste Rigate Pasta, Rigatoni Pasta, T-Bone steak, and cannoli for dessert.
Check out the photos, videos, and fun facts about olive oil below!
DID YOU KNOW…
Here are some fun facts about olive oil, thanks to California Olive Ranch.
- Only about 20 percent of the olive oils you’d find in a supermarket are actually trustable? And recent reports estimate that 80% of the Italian olive oil on the global market is fraudulent.
- You can bake with olive oil! Using olive oil instead of butter is a way of reducing saturated fat in your baked goods. Olive oil is filled with monounsaturated fat, which promotes “good cholesterol.”
- You can fry with olive oil, contrary to popular belief. I’ve done so for with some yummy results. Good olive oil has a high smoking point of upwards 425 degrees.
- Olive oil comes from the flesh of an olive, which essentially means it’s a fruit juice. Who knew olive oil and orange juice would be in the same family?
- When looking for olive oils in the supermarket, look for the following things: Dark bottles, single country of origin, seals of authenticity, and harvest date.
- Olive oil isn’t like a fine wine — it doesn’t get better over time. In fact, it can go bad! After opening a bottle, you should try to use the contents within a month. Store it in a cool dark place to keep it fresh.