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Posted: 2026-02-26 19:36
🫒 For many travelers, tasting olive oil for the first time can feel as revelatory as their first guided wine tasting — an awakening of the senses. Behind that familiar drizzle of golden liquid lies a spectrum of aromas, textures, and flavors as nuanced as any fine beverage. For beverage professionals, olive oil tasting offers a familiar framework: assessing balance, structure, and complexity through aroma and palate. For travelers, it’s an invitation to experience a region’s essence — its soil, sun, and culture — in a single sip. The Professional Approach Professional tasters, or panelists, follow a standardized sensory method defined by the International Olive Council (IOC). But even outside the lab, you can learn to taste like a pro by following a few simple steps. 1. Choose the Right Glass Olive oil is best tasted in a small, tulip-shaped glass, often cobalt blue to mask its color (since hue doesn’t indicate quality). The goal is to focus on aroma and taste, not appearance. Warm the glass slightly with your hand to release the volatile compounds that define the oil’s character. 2. Inhale: Discover the Aromas Swirl gently, then inhale deeply. High-quality extra virgin olive oil should evoke freshness — think green grass, herbs, artichoke, tomato vine, or ripe fruit. Each cultivar and region has its own aromatic signature: - Tuscany – green almond, chicory, and peppery herbs
- Andalusia – tomato leaf, green apple, and olive blossom
- Crete – citrus, wild herbs, and artichoke
- California – sweet butter, green banana, or tropical fruit notes
Defects such as rancid, musty, or winey aromas indicate poor handling or oxidation — the equivalent of a corked wine or a flawed spirit. 3. Taste: Analyze the Structure Take a small sip and let the oil coat your tongue. Professional tasters use a strippaggio technique — a quick slurp that draws air into the mouth, releasing aromas through the nose. A well-made olive oil balances fruitiness, bitterness, and pungency: - Fruitiness reflects aroma intensity — the personality of the olive itself.
- Bitterness (felt on the sides of the tongue) indicates early-harvest freshness.
- Pungency (a peppery bite at the back of the throat) comes from healthy polyphenols — the antioxidants prized for flavor and nutrition.
The harmony among these elements defines quality, much like acidity, tannin, and alcohol balance a fine wine. 4. Evaluate the Finish After swallowing, notice the oil’s persistence and evolution. Does it leave a clean, grassy freshness or a lingering heat? The finish reveals both craftsmanship and freshness — an essential factor for sommeliers and buyers alike. Building a Sensory Vocabulary Much like beverage professionals use tasting grids for wine or spirits, olive oil tasters develop a lexicon that captures aroma and texture. Descriptors fall into three main families: - Green and vegetal: grass, herbs, artichoke, green tomato
- Fruity: apple, banana, almond, citrus
- Spicy and nutty: black pepper, walnut, arugula
Aromas can be influenced by cultivar, region, and harvest timing — creating endless opportunities for comparison and education. Pairing and Context When tasting in context — say, alongside food or wine — olive oil becomes an interactive element of flavor design. Bold, peppery oils cut through rich meats or grilled vegetables; delicate, buttery oils enhance seafood and fresh cheese. Hospitality professionals can use these principles to create olive oil tasting flights or integrate oil pairing into wine dinners, connecting guests to both craft and place.
The Traveler’s TakeawayExperiencing olive oil in the grove or mill adds emotional depth to tasting. The scent of crushed fruit, the warmth of the press, and the story of the producer all shape perception. In many Mediterranean and New World regions, tastings are becoming as immersive and curated as vineyard visits — complete with guided pairings, workshops, and sensory tours. Olive oil tasting is ultimately an act of mindfulness — a moment to slow down, engage the senses, and appreciate the harmony between land and labor. For the professional, it’s a study in structure; for the traveler, a taste of place. And for all who love flavor, it’s a reminder that simplicity often hides the deepest complexity.
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Posted: 2026-02-19 07:06
For The Essence of the Olive series, it's time to dip into Spanish olive oil. A couple years ago I attended the Spain's Great Match -- a celebration of Spanish wine, spirits, and gastronomy. This event included a deep dive into Spanish Extra Virgin Olive Oil through a trio of producers which included a brief history lesson. Spanish olive oil has long been one of the quiet cornerstones of Mediterranean agriculture, shaped by geography, climate, and centuries of cultivation. Olive trees arrived on the Iberian Peninsula through Phoenician and Greek traders, and the Romans later expanded groves across what is now Andalusia, Extremadura, and Catalonia. Over time, Spain’s varied landscapes—ranging from the dry plains of La Mancha to the coastal hills of Tarragona—allowed different olive varieties to take root, each contributing to the country’s diverse oil‑making traditions. Today, Spain is the world’s largest producer of olive oil, but its identity is built less on volume and more on the regional character that defines each harvest. The country’s olive varieties are central to this diversity. Picual, the most widely planted, is known for its robustness, high polyphenol content, and a flavor profile that leans toward green tomato and fresh herbs. Arbequina, common in Catalonia and Aragón, produces a softer, fruitier oil with notes of almond and ripe apple. Hojiblanca, grown mainly in Andalusia, offers a balanced oil with a gentle bitterness and a hint of sweetness. Cornicabra, native to central Spain, yields an oil with a distinctive peppery finish. Together, these cultivars form the backbone of Spanish olive oil production, each suited to different culinary uses and regional preferences.
Within this broad landscape, some producers focus on preserving ancient agricultural heritage. Aceite Oleomile is one such example, working with protected millennial olive trees of the Farga variety—trees estimated to be between 500 and 2000 years old. These groves, primarily found in the Maestrazgo region of eastern Spain, represent a living link to early Mediterranean cultivation. The oil produced from Farga olives is typically delicate yet complex, with subtle fruit notes and a refined finish that reflects the slow, steady growth of trees that have witnessed centuries of human history. Oleomile’s work highlights not only the cultural value of these ancient trees but also the importance of maintaining traditional landscapes in a modern agricultural economy.  Verde Esmeralda is a Spanish producer known for crafting premium extra‑virgin olive oils with a strong sense of regional identity and careful attention to detail. The company began in the province of Jaén, the heartland of Spanish olive cultivation, where generations of growers have shaped the landscape around Picual and other traditional varieties. Verde Esmeralda built its reputation by combining this heritage with a modern, design‑driven approach to presentation and small‑batch production. Their oils are primarily made from Picual olives, celebrated for their intensity, high antioxidant content, and characteristic notes of tomato leaf and green fruit. In some limited editions, they also work with Royal olives, a native variety of Jaén that produces a softer, more aromatic oil with floral undertones. Together, these cultivars allow Verde Esmeralda to offer oils that reflect both the strength of Andalusian tradition and the refinement of contemporary artisanal milling.  Pago de Valdecuevas is a family‑run producer based in the Montes Torozos area of Castilla y León, a region where olive cultivation has been revived after centuries of decline due to climate and historical shifts in agriculture. The project began when the Martín family decided to restore traditional groves and invest in a modern mill, combining the area’s long‑standing connection to the land with contemporary extraction techniques. Their oils are primarily made from Arbequina olives, a variety well suited to the cooler inland climate and known for producing smooth, aromatic oils with notes of green fruit and almond. In smaller quantities, they also work with Picual, which adds structure and a more robust, peppery character. Together, these varieties allow Pago de Valdecuevas to offer balanced, high‑quality extra‑virgin olive oils that reflect both the terroir of northern Spain and the family’s commitment to careful, sustainable production. Spanish olive oil continues to evolve, balancing innovation with respect for its deep roots. Whether through large‑scale cooperatives, small family mills, or specialized producers working with ancient trees, the country’s oils reflect a long tradition shaped by climate, culture, and careful stewardship of the land.
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Posted: 2026-02-16 15:08
Earlier this month I attended the Maryland's Best Expo in Annapolis which is a program from the Maryland Department of Agriculture to connect farmers, watermen, and other businesses to consumers. I was mostly attracted to the event because of the participating distilleries and wineries starting with Oversea Distillery in Columbia and their Baijiu and whiskies. Then there was Pathfinder Farm Distillery and their red corn moonshine; rum galore from St. Michaels Maryland and Lyon Rum; sugar based moonshine from our friends at Rosie Cheeks and finally canned cocktails and craft spirits from Frederick’s Tenth Ward. I specifically wanted to interact with Dodon Vineyards to learn more about their regenerative farming and expect much content and a site visit early next month. I was delighted to see the German inspired wine from Penn Oaks Winery and later the classic red wines from Black Ankle Vineyards. Mully’s Brewery represented Maryland craft brewers showcasing their unique expressions from southern Maryland.
Then there were oysters - should pair with the Dodon Sauvignon Blanc or could have previewed the Department of Agriculture’s beer and oyster program. There was plenty of dairy like Chesapeake Gold Farm & South Mountain Creamery. Mushrooms, pies, really delicious pies, lots of honey and a reminder for the Guinness Open Gate Brewery Honey Ale coming out in March. More produce, My Dad’s Chips, and Rancher Shane’s Beef Jerky.
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Posted: 2026-02-12 15:47
 This month we attended the Maryland's Best Expo in Annapolis which is a program from the Maryland Department of Agriculture to connect farmers, watermen, and other businesses to consumers. Columbia's Oversea Distillery poured at the event and Distiller Bret Kimbrough introduced me to their fascinating portfolio that includes gin, rum, single malt whisky, bourbon, and baijiu. Even though Baijiu is one of the world’s most widely consumed spirits, I am relatively unfamiliar with the spirit and Bret related its long history, regional diversity, and distinctive production methods.Baijiu is a distilled spirit traditionally made from grains—most commonly sorghum, though wheat, rice, corn, and barley also appear depending on the region. It is typically bottled at a high proof and is known for its aromatic intensity, which varies widely across styles.
 Baijiu’s origins trace back more than a thousand years. Early Chinese distillation techniques developed during the Song and Yuan dynasties, but the spirit took on its recognizable modern form during the Ming and Qing periods. Over time, regional practices solidified into distinct styles, each shaped by local climate, available grains, and fermentation traditions. By the 20th century, baijiu had become deeply embedded in social and ceremonial life across China. It remains a central part of banquets, business gatherings, and holiday celebrations.Baijiu production relies on solid‑state fermentation, a method that uses a starter culture called qu. Qu is a mixture of grains inoculated with naturally occurring yeasts, molds, and bacteria. Producers add qu to steamed grains and allow fermentation to occur in pits, jars, or stone vessels depending on the regional style. After fermentation, the mash is distilled—often multiple times—and the resulting spirit is aged and blended. Aging vessels range from clay jars to stainless steel tanks, and blending is considered a core skill in shaping the final flavor. The primary Chinese Baijiu offered at Oversea Distillery is produced by the Wangdao Distillery Co. located in the city of Ordos in North China's Inner Mongolia autonomous region and then bottled in Columbia. The spirit is crafted using a mash bill of sorghum, barley, and pea and then aged in pottery jars. Oversea also offers a barrel aged version of this baijiu - the Oversea 6 Years Aged Baijiu - which is aged for over 6 years in China, then finished for one additional year in our Oversea used whiskey barrels in Maryland. Of the two I preferred the fresh, clean, and floral character of the original Chinese Baijiu that also shows some melon and bitter herbs. Oversea Distillery includes Baijiu in several cocktail recipes such as the Baijiu Cosmo (Vodka, Baijiu, Triple Sec, Lime, Cranberry), Baijiu Mango Margarita (Baijiu, Mango, Triple Sec, Lime), and the Genghis Khan Mule (Baijiu, Vodka, Lime, Ginger Beer). May I offer a variation of the Genghis Khan as a Dark n' Stormy (Baijiu, Rum, Lime, Ginger Beer). Cheers and happy sipping.
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Posted: 2026-02-07 08:26
 Just as Thomas Volney Munson devoted a great deal of his life to collecting and documenting American native grape varieties, John and Josephine Riley travelled throughout the world collecting and documenting hundreds of apple trees. Over 30 years ago they planted an orchard on the secluded Bowen Island (British Columbia) to cultivate these trees and today the orchard consists of about 1,000 different apple varieties. Most of these are from North America but there are plenty that originated from Europe to Central Asia.  Five years ago Christine Hardie and Rob Purdy asked the Riley's for help in establishing Riley's Cidery and eventually took over the living tree museum. The trees are listed in a binder located in the tasting room and the 2023 Long Lost Apples is composed of the juice from all the apples harvested from the orchard. This is a time consuming project because the apple ripen at different times and some trees only produce fruit every other year. Thus approximately 500 apple varieties went into this cider that combines tartness with a nice tannic body. Fresh acidity livens the finish.
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