The Flavors and Aromas of Summer
In my past blogs I have been talking about olive growing, oils, birds and bees.
It is time to think of the wonderful flavor aromas of summer. Think fresh cut grass, peaches, roses, orange blossoms, and tomatoes on the vine. The flavors of nature, open fields, grass and fresh blossoms.
Humans respond to aromas. Ask yourself what is the most vivid aroma memory you can remember. Your mom’s perfume, your dad’s woodworking shop, the smell of fine wine. At IL Fiorello Tasting Room the first step in tasting oil is to smell the oil. Each oil has a specific aroma, very complex, very delicate and memorable. It takes time to really train yourself to remember aromas. Just like in evaluating wine, mind memory is an innate and a learned process. You either have the ability to smell or not, and then you begin training and learning. I might also say expanding your experience.
I asked some of our staff what their fondest or most powerful aroma memories might be. The answers: Eucalyptus, jet fuel (from Mark the jet pilot), the stamp on your hand from Disneyland, old car exhaust smell (before unleaded fuel), lavender, horse barn and stall. Isn’t it amazing what aroma memories recall? Everyone smiled when I asked them this question.
The next time you visit IL Fiorello, think about the aroma of the oils, how distinctive they are and then begin to pair the aromas with what food you are going to serve to enhance the food and the oil.
Watch for our next class on how to taste olive oil, smell included.
Have a wonderful June. Congratulations to all the graduates and their families.