Читать книгу The Dolce Vita Diaries - Cathy Rogers - Страница 14

Ingredients for olive oil tasting

Bread—white

Representing

Africa	California
Mustapha’s Moroccan	B.R. Cohn Sonora
Extra Virgin Olive Oil	Gold

Italy	Spain
Badia a Coltibuono	NúĊez de Prado Extra
Extra Virgin Olive Oil	Virgin Olive Oil from
from Chianti	Andalusia

Pour each oil into a white saucer, so you can get a good look at the colour and viscosity. Cut the bread into small cubes. Dip in oil and eat. Simple.

Word on the street is that the bread can modify the flavour and mask the subtleties of the oil, so for purists dispense with the bread and instead pour some oil on a teaspoon, suck it into the month with a slurp and wait for it to flow down the back of the throat.