Obsessed with Olive Oil - Chapter 4

OBSESSED WITH OLIVE OIL DOCUMENTARY - CHAPTER 4: TRANSLATING THE PASSION
7 Numbers restaurant in Toronto, Canada has been hosting olive oil tasting classes since 2016. So, the tasting part I'll show you first. We'll put it in our mouth, and you want to coat everything in your mouth with the oil. Then we'll do the most important part of it, what's called the strippaggio, where we make a really funny and kind of an annoying sound. You're introducing air into the mouth and into the oil and that's when we increase the volatility of the compounds.
I think olive oil is probably, of all the things, lacking the most in terms of public awareness. I think they, we, again, we don't know... we just buy a bottle of olive oil. One is seven dollars and one is thirty dollars.
it's assumed the 30-dollar one is much better, but that's... no one taught me about olive oil. Nobody told me that different olives from different countries make different oils.
Having spent all this time in olive oil, and having talked to a lot of people, the passion trumps anything else to the point that at times I even say to myself, "Why are we doing this?" Why do you go to the great lengths to make such an incredible product or to obsessively stay on something when the general consumer has not really discovered olive oil yet.
So, the answer is just passion - like the passion is trumping every single thing. There are companies whose main source of revenue is wine, and you can tell them you may not have liked their wine. But try to tell them you didn't like their oil, even if it's a small part of their revenue… because they're very passionate about oil. Companies that do both tend to put more passion in the oil than the wine.
This new generation of olive oil producers have studied and have eliminated the errors of past farming practices. Instead, they’ve created farming practices that are correct and effective that have resulted in many Italian companies making oils that are spectacular and excellent.
Unfortunately, here or maybe, fortunately, we don't offer bread with our tastings. Instead, we invite people to slowly get acquainted with the oil through the aromas first. and then, with a little courage to taste it. Usually, the aromas immediately capture their attention. Because they aren't accustomed to experiencing so many intense aromas in an oil. From freshly cut grass to tomato.
In 2013 La Trattoria Del Pence began pairing olive oils with their seafood dishes. The surprise has been since we first implemented the change that luckily, it has become a custom. With all our dishes, we always bring one, two, or three varietals of oil.
But oil has many different qualities. First and foremost, it's an ingredient, not a condiment, as it changes the flavour and value of a dish. Once people start to pay attention to this, then certainly they will understand how important it is as it goes directly on what we eat.
Every year, Local Kitchen & Winebar hosts a dinner where they design the menu around Fil's new harvest oils. It's about access to good products too, right? So, in Canada, we understand what we have
access to, we grow our own vegetables, but we don't have access to this amazing olive oil and the stuff that's on the shelves has probably sat there for years.
The difference with a genuine and quality oil is huge. A proper extra virgin olive oil is a different product than what we usually find at a supermarket. It's a product of excellence that especially when properly paired can exponentially heighten the positive attributes of a dish.
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I'm Fil Bucchino, a former musician turned olive oil expert - an accredited professional olive oil taster (often compared to an advanced or master sommelier in the wine industry), an international contest judge, and a premium olive oil producer.
I collaborate with chefs and restaurants on olive-centric dinners and events and consult with various institutions and chambers of commerce. Yearly, I travel back to Tuscany to produce, test and airship a limited amount of premium extra virgin olive oil. I do this with Abandoned Grove, where we rescue and rejuvenate groves back to their former glory.
Enjoy!
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If you are really obsessed with the olive oil you should try the Spanish olive oil from the south of the province of Córdoba at the beginning of the season. I can assure you that you will not find a better extra virgin olive oil.