Olive oil tasting

Or perhaps I should have added a question mark? Is anyone besides me interested in sitting down one evening (or later afternoon stretching into evening) and tasting a dozen or two olive oils?

I have a genuine tasting in mind, not a meal (though, of course, a meal could follow....) I'm mostly interested in tasting--you should excuse the expression--your "everyday" olive oils. There are, without doubt, some unique, distinctively flavored, fascinating, intriguing, and delicious oils out there. But they are the kind reserved for special uses. I'm more interested in tasting the range of "general" or "mainstream" oils. (Recognizing, of course, that there is no such thing).

In any case, we would be happy to host it at our place (Andersonville, to the extent it makes a difference). However, because Lovely Dining Companion and I do not have a large place, I would need to restrict attendance (assuming there's enough interest to begin with). I am thinking that something in the vicinity of 12 people, which is--sadly--not very many. Still, we should all be able to be comfortable.

I haven't had a chance to think through all the details, so don't expect answers yet. But please bring up concerns and questions. And let me know if you think this is a good idea.

Thanks.

PS Weeknight or weekend?

Gypsy Boy wrote: And let me know if you think this is a good idea.

GB,

Sounds interesting. Ellen and I would like to join you, depending on final date. I'm assuming the tasting is BYOOO, I'll be happy to bring a few of my favorites.

Enjoy,
Gary

Gypsy Boy,

I'm of the opinion that any kind of tasting is a good idea, olive oil being a great idea. I don't think you'll have much of a problem at all filling 12 seats. I'd be in, date and time allowing.

Best,
Michael

HI,

While there is no place like home. We had the infamous ketchup tasting in a diner. The bagel taste off in a park with a looming rain storm, which held off until we were finished. The chicken tasting occured in a park in Evanston.

CUlinary Historians had a conducted olive oil tasting by an Italian purist. If you really wanted to taste the olive oil you would not have taken a bath, brushed your teeth with toothpaste or applied deodorant for at least 24 hours. As he made that ripe statement, everyone looks at each other as if guilty of sin.

In the mix of olive oils were 'industrial' olive oil blends like we would use for cooking as well as mossy extra virgins. I will ask around to see if anyone has the score sheet or perhaps inquire with his sponsor.

I'd like to participate whenever the occasion allows.

Regards,

Depending on when it ends up being held (and about the only almost guaranteed busy night for me is Friday, though Sunday is not great either -- so Saturday, Monday, Tuesday, Wednesday, or Thursday are all pretty good bets), I'd be interested.

I'd be interested to find out what is out there in the way of olive oils. I had locally ground Berber olive oils in Morocco that were so rich, fruity, and beuatiful, that I feel spoiled for life -- but I keep hoping I'll find something comparable in a bottle and available here.

So let me know if and when this happens, and I'll try to make it.