My engineer/chemist husband periodically goes for training to up his game and believes I should do the same. After all, the world of olives and olive oil is not just fun, it’s very technical. Since last year Mr. Olive Crazy has been trying to get me to go to an olive oil tasting class, and I have managed to come up with an excuse each time.
First there was the Olive Oil Sensory Class in Paso Robles, California last fall. I made up some lame excuse about it being out of the way, but then got really sick so I got out of that one.
Then there was the Organizzazione Nazionale Assaggiatori Olio di Oliva’s (ONAOO) Olive Oil Tasting Course in English which was held last November in Imperia, Italy. I had the week off from everything, including the kids, and Mr. Olive Crazy insisted I attend. I muttered something about laundry and being tired. There was no laundry and I wasn’t tired, but he bought it.
Now there’s the Sensory Evaluation of Olive Oil Course on March 30th and 31st at the University of California, Davis campus. The only conceivable excuse I have is that the Georgia Legislature might be in Session on March 30th, but that’s not likely. I guess I must ‘fess up and reveal “My Dark Secret”.
I am terrified. I know that sounds crazy but bear with me here. Look closely at the description for the lecture and tasting that will take place at 10:45 am on March 30th. I even highlighted the thing that scares me.
Lecture: What is Olive Oil; How Olive Oil is Made; Effects of Processing on Oil Flavor; Classic Olive Oil Defects and Positive Attributes.Tasting: What Makes an Oil Extra Virgin (6 oils to taste).
Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties
I have a finely-honed gag reflex, and I know what will happen if I taste a nasty olive oil. Yup – that.
Thanks to those pregnancies two decades ago, I can now barf on command, and the command comes from my brain. Describe something nasty to me – barf! Point out the squashed animal in the road – barf! Make me taste and swallow something fusty, moldy, grubby, greasy, rancid, muddy, or metallic – barf!
I am a little sad that I can’t play with all the other folks who taste and judge numerous olive oils for fun and profit, but I most certainly will continue to carefully check the flavors of each extra virgin olive oil that I buy. I just won’t share with you my physical reaction to a bad olive oil other than I pitched it in the trash.
May the sun shine through your branches.