What a treat this was! We've been wine tasting, many times... but never Olive Oil and Vinegar tasting. We highly recommend you to explore these finishing Oils and Vinegars, they are phenomenal! We spent about an hour tasting our way thru the classic Olive Oils to infused, same with the vinegars. What an experience it was to taste raw Olive Oil, the bite and spice that it gives at the end of the taste is something we've never tasted when cooking with olive oil.
Some of our favorites included the mushroom sage Olive Oil (yum), the Butter Olive oil, yes please! This Oil is dairy free and can be quite the indulgent for vegans or lacto intolerant. its smelled like buttered popcorn! Perhaps a nice drizzle on baked salmon with dill? Speaking of dill... the Dill Olive Oil paired with the Sicilian Lemon White Balsamic was one of the most popular pairings.
The Vermont Maple Balsamic would be a fantastic drizzled on your morning waffles or pancakes. We took one the Serrano Honey Vinegar and made a wonderfully fresh Watermelon salad with Mint to pair.
Here are some others we tasted, all wonderful.
- Blood Orange Olive Oil
- Garlic Olive Oil
- Eureka Lemon Olive Oil
- Herbs de Provence Olive Oil
- Lavender Balsamic Vinegar
- Fig Balsamic Vinegar
- Honey Ginger White Balsamic Vinegar
- Champagne Vinegar
These types of Oils and Vinegars are meant to finish your food. A drizzle right before you eat. It adds a complexity to even the simplest things. You may make a dressing with the oil and vinegar or finish with one or the other.
Tickle your taste buds with this culinary field trip!