They both had had olive oil. In fact, they had it almost once a day as if prescribed. Quickly boiled fresh vegetables, drizzled with extra virgin olive oil, and a quick flick of salt and white pepper. Other times, they had toasted bread drowned in the same olive oil. A small ripe tomato half would be relentlessly grated over the sliced baguette until all that remained was the thin skin. Slices were finished with salty and smokey meats and interchangeably eaten with smooth and crumbly cheeses. They both had had olive oil.
An online article mentioned the idea of olive oil tasting, much like a wine tasting. He called, she mapped, and they woke early the next morning ready for their two hour and eight minute drive down south. Boredom and heat creeped in through the cracked windows and they detoured up a narrow and winding road to eat at a recommended destination. Once fed and satiated they fell back into their car and sagged into position for the next hour of driving.
They waited in a deserted parking lot until being located and led up a rocky dirt road to the isolated location of the olive oil mill. Following the process from olive to bottled and labeled oil, they were then treated with a tasting. The table was covered with small, dark blue glass vessels, similar to candle votives. Each was topped with a clear glass disk.
As instructed they held the blue cupfuls of oil topped with the clear glass lid and let the heat of their hands warm the oil. Not sure what to expect, and knowing nothing other than store-bought oil, they removed the dish and pushed their nose into the void. What filled them was the strong smell of fresh plant life. They stared wide eyed at each other until allowed to put the chalice to their lips and sip this new golden-green syrup. Having smelled the extract still did not prepare for the taste. Unripe banana, tomato plants and green apple skin, among other things, coursed through them. Unlike anything that bears the name "oil," this liquid, this extravagant elixir, would change their lives forever. .
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| The Dry Terrain of the Priorat Region of Catalunya |
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| The Cavaloca Olive Oil Mill with 2,000 year old (at least) Olive Tree |
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| Three of Five Oils Tasted Arbequi, Rojal, and Negret |
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| The Blue Glass with Lid used in Tastings |
C/ Sant Miquel, 48 Cabacés 43373
tel. 977.839.399 / 639.449.797
But do they ship to the United States or is there a similar brand they would carry on this end? Sounds like a delectable addition to any salad or dried baguette. Yum!
ReplyDeleteIt looks as if they don't ship to the U.S. I will look into it further, as he mentioned that he "used to" ship to Florida.
ReplyDelete