1er Concours Oléicole Internationale “Armonia”
L´École Internationale de Cuisine Italienne (ALMA), dirigée par Gualtiero Marchesi, avec la collaboration de l´ISOM e CRA-ISOL-Institut Expérimental d´Oléiculture,Organise officiellement le 1er Concours Oléicole Internationale “Armonia” Trophée ALMA destiné aux productions internationales d´huile d´olive extra vierge d´excellence, dans le but de promouvoir la connaissance de l´huile d´olive extra vierge à travers l´harmonisation du goût dans le binôme Nourriture-Huile dans les École de Haute Cuisine et dans la restauration internationale.
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How to Taste Olive Oil
When sampling a gourmet olive oil, try it on its own to detect the subtleties of flavor. Smell the oil first, then taste it. How does it feel on your tongue? Thick like motor oil or slippery and light?
What do you sense immediately and then what do you taste as it hits the back of your throat, where hot and peppery flavors linger? You may notice a hint of familiar fruits or vegetables: lemons, pears, tomatoes, apples, avocado or nuts.
An oil’s color does not indicate its flavor. A yellow oil may be hot and peppery while a green oil can be bland.
Remember, like wine, it doesn’t matter how much you spend on an oil. What matters is whether you like it. But the better the oil, the more likely it can hold up on its own rather than be masked by other flavors or muted by heat.
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How to Store Olive Oil
The two biggest enemies of olive oil are sunlight and oxidation. The oil loses its flavor and begins to go rancid. Good olive oil usually comes in a dark bottle to protect the oil from the sun’s rays. If you keep it in a cool, dark place and always keep the cork or screwtop on tightly, the oil should keep for up to a year.
If you prefer keeping your oil in the fridge, you may notice a separation of particles in the bottle. Don’t be alarmed. Just allow it to warm to room temperature before using.
If you make herb-infused oils, be careful not to store them for more than a week. The water content in herbs and garlic will help promote bacteria buildup in the oil, which can eventually lead to botulism.
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Lovers of olive oil can try before they buy
Medina now boasts an olive oil tasting emporium.
The Olive Tap opened Nov. 19 at 1031 N. Court St. and owner John Petrocelly said business has been “phenomenal.”
The store, in the Kmart plaza near Marc’s, carries extra virgin olive oil, balsamic vinegar, tapanades and gift items, but what makes Petrocelly’s concept unique is customers actually can taste the olive oil and the balsamic vinegar before they purchase it.
He stores both in stainless steel fusties to preserve the taste, and after a customer decides what he or she likes, Petrocelly pours the product from the fusti into a glass bottle, corks it and seals it on the premises.
“Now you know exactly what you tasted is exactly what you’re going to take home,” he said.
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Huile d’olive Ouverture et mode de gestion de contingents tarifaires
Le règlement (CE) N° 1918/2006 de la Commission Européenne du 20 décembre 2006 portant ouverture et mode de gestion de contingents tarifaires en ce qui concerne l’huile d’olive originaire de Tunisie, entrera en vigueur à partir du 1 er janvier 2007.
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