Saturday, July 11th saw a visit to The Cookbook Store from Dolores of The Olivar Corp. Here are some highlights from the delicious and educational event.
Dauro - the unfiltered oil is pressed from olives within an hour of picking. Its gentle herbal flavour reveals just a hint of pepper as it slides down the throat. Frequently served at the Nobel Peace Prize dinner, it blends well with summer fruits and salads. It is from a small area in northeastern Spain between the Mediterranean Sea and the Pyrenees Mountains. Preferred amongst our tasters.Its sister oil, Aubocassa is pressed solely from arbequina olives in Mallorca. Although a bigger and more peppery oil, it is still well-balanced with the Dauro herbalness.
Almazaras de la Subbetica is the current top producer of organic olive oils. Its Parqueoliva is pressed from two varieties in an 80/20 split while its smaller batch oil, Rincon is a single varietal. Both have the intense pepperiness of antioxidants at the back of the palate with grassy and floral notes on first tasting—the Rincon is particularly floral. 
The Greek oil, Terra Creta, as the name suggests, from the island of Crete, offered less distinctive characteristics though showing a tropical fruitiness. Its balance raised it above the usual supermarket brands.From Tuscany, Campo, pressed from three Italian varietals, offered a big round nutty richness, perfect for those deeply satisfying Tuscan bean soups and stews.
Photos by Gina
