{"id":41903,"date":"2012-05-26T07:42:00","date_gmt":"2012-05-26T13:42:00","guid":{"rendered":"http:\/\/www.wend.ca\/?p=41903"},"modified":"2021-12-29T19:08:32","modified_gmt":"2021-12-30T00:08:32","slug":"olives-and-olive-oil","status":"publish","type":"post","link":"https:\/\/wend.ca\/?p=41903","title":{"rendered":"Olives and Olive Oil"},"content":{"rendered":"

The next few posts comes from a wonderful Olive Oil Tour<\/a> that you can take from Granada.<\/p>\n

Olives are extremely bitter and uneatable until they’ve been processed or milled. That teeny tiny black olive in my hand above almost knocked me flat when I tasted it. That said, it was in Spain that I developed an addiction to olives and olive oil.<\/p>\n

Unlike other regions that produce olives, Spain has different grades \/ tastes for oil. You can get extremely mild oil (like we see imported into North America) to strong oil, which almost tastes like a mild turpentine. <\/p>\n

Our favourite was Fuentes de Dios<\/em> (strong). We discovered Fuentes de Dios<\/em> during an oil tasting (apparently there are official tasters that wander the countryside sampling different grades of olive oil). We were taught to sample oil by putting it in a small cup and warming the oil with your hand before tasting. This releases the flavour. Really good oil will warm your throat (like spices) and have a pleasant after taste. <\/p>\n

Ni\u00f1a was so impressed by the oil tasting experience that she now endlessly eats fresh bread with oil\/vinegar.<\/p>\n