The Taste of Tuscali Extra Virgin Olive Oil
There are four important criteria to consider when tasting and judging extra virgin olive oil. First is to observe the color. This can vary from a clear golden to a yellow green depending on the variety of the olive, the time of harvest, the blending and the filtering. Next is the aroma of the oil which should be a rich and fruity. The only objective criteria is the acid content which must be less than .5%. Lastly, and of course, the most important, "Does it taste good to me?" Sweet, grassy and peppery are often used to describe this quality. At Tuscali we work very hard to assure you that we have put our very best effort and knowledge into making our "EVOO" ( extra virgin olive oil) the best. Imagine a color of golden amber, an aroma of grass and the unforgettable taste of...Il fioro della cucina---"The flower of the kitchen". Now you have a taste of Tuscali.
There are many parallels between good wine and good EVOO. Generally olive groves and wine vineyards grow in a Mediterranean climate. Pruning is very important to both, good irrigation practices enhance the fruit, and hand harvesting to reduce bruising are just a few similarities they share.
There is however, an area that is not similar. Good wine ages nicely, good olive oil does not. Generally it should be used within two years of harvest, so be sure to look for the date of harvest on the label.
Jan and I want you to buy the EVOO that tastes good to you. Try Tuscali. Try dipping with a crusty Italian bread, or on a fresh green salad or splashed over a steaming hot vegetable or pasta. Be creative with---"The flower of the kitchen"
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