Eataly lets you taste your olive oil before you buy

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English: Olives in olive oil.
English: Olives in olive oil. (Photo credit: Wikipedia)

Making olive oil is an intense labor of love in Italy. Some even call their olive oils their children. So how are we mere-mortal, non-olive-oil-making folks to know what to buy?

The selection at all-things-Italian Eataly, 43 E. Ohio is, as they say, humongous. Happily, Eataly has an on-site oliologist (olive oil expert) who knows her way around – and will gladly show you your way around, too. Which means, you get to have a private tasting before you buy. A few more quick tips from Gabriella Gentile, Guest Relations Supervisor and Olive Oil Specialist:

You don’t need to know anything special before you taste. The olio expert will ask about the profiles of oils you think you might like, and will then select a few for you to try.

Traditionally you are advised to chew a small slice of apple (Granny Smith is good) or small piece of bread between tastings, but you’d have to bring (or buy) your own in Eataly.

Optimum numbers for a single tasting are three oils and up to five. Italy’s Northern, Central, and Southern regions each have a distinct flavor profile. Tasting three to five oils should give you a good understanding of what region and type of oil you prefer.

Olive oil from Imperia in Liguria, Italy.
Olive oil from Imperia in Liguria, Italy. (Photo credit: Wikipedia)

Before you go and get your tasting, it might be fun to read what Eataly’s NYC oliologist has to say about choosing olive oils in this interview on SeriousEats.com. He’s the guy who trained all six olio experts in our Chicago store. The point is olive oil, just like wine, is a reflection of its terroir (where it’s grown), which olives it’s composed of, and how those olives are harvested and processed. The many varieties come with widely different tastes and aromas.

Another way to choose is to look for brands that have won awards. Veronafiere, another organization dedicated to promoting all things Italian, also gives other countries a chance to compete in the world of olive oils. They just put out the winning names of the top 9 olive oils in the Southern Hemisphere and a few honorable mentions.

So you should be ready with this background to go forth and follow your nose to a great olive oil – for cooking, drizzling or dipping. Be ready to shell out some bucks; good olive oils are not cheap. But Ms. Gentile says everyone should be able to walk out of Eataly with a bottle they love in a price range they’re comfortable with.

 

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