Over at 101 Cookbooks, Wayne Bremser recently did a great post about his experiences tasting olive oils at this
year's San Francisco Fancy Foods Show. I was glad to hear that I'm not the only one that over-uses the word
"grassy" to describe olive oil. Wayne goes over some tasting techniques used by exhibitors at the show to get
beyond "the 'G' word." Along with some humorous talk about lots of people making strange slurping noises,
there's a good list of imported and domestic olive oils, including several rising Australian producers.[Photo: The Cook's Thesaurus]
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
Reader Comments (Page 1 of 1)
2-08-2006 @ 11:57AM
Simone said...
Here you can find a pretty good "aroma dictionary" with a full set of appropriate terms in describing the scent and flavor of extra vergin olive oil
http://www.aromadictionary.com/sitemap.html
... fruity and pungent!
It also has translation into different languages
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