Description of how we taste oils in competitions, where I show people the blue cups that we use
and explain why and discuss, on the other hand, the merits of a beautiful oil.
What are we looking
for? What do we not want to find? Feedback to producers. Taste 3 types: delicate, medium and
robust. How do we use these in the kitchen? Quality oils are considered ‘finishing oils’ so we use
delicate oils on certain foods, medium on others and robust on totally different foods. The
problem of robust oils that are bitter and pungent. We need to comunicate clearly with the
consumer particularly about these: bitter oils are great on food served hot not on salad.
Demonstration: food pairings.