Recently I discovered Fresh Press Farms Olive Oil – fabulous cold pressed olive oil in the most beautifully decorated aluminum bottles. Made in the USA – Fresh Press Farms is in Georgia – over 3,500 acres with over 3.2 million olive trees. I couldn’t wait to share this lovely oil with friends, so I offered up an olive oil tasting as our appetizer before dinner. These gorgeous bottles make fabulous hostess gifts too!
I used my appetizer spoons to serve the olive oil samples, labeling them with a wine glass marker – 1 thru 4. Starting with the mildest oil first – #1 Mild, #2 Sunflower Oil, #3 Classic, #4 Bold. Each guest had 4 spoons placed in front of them.
As a palate cleanser, I offered Granny Smith Apple slices. Very tart!
I also served freshly baked baguette and slices of focaccia to serve along with herb olive oil for dipping after the tasting:
Herb Olive Oil
Ingredients
- 3/4 cup Fresh Press Classic Olive Oil
- 6 chives, snipped
- .5 ounce package fresh dill, stems removed, snipped
- 1 teaspoon Peg's Pink Salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh thyme leaves
- zest one lemon
- Baguette or focaccia slices for serving
Instructions
- Place olive oil in a bowl.
- Add chives, dill, salt, pepper, thyme and zest of one lemon. Stir to combine all ingredients.
- Serve with baguette or focaccia slices for dipping.
Fresh Press Farms Sunflower Oil was a nice addition to our tasting. It has a light and fresh taste and aroma of sunflowers. It has a high smoke point – 450° F., so it is perfect for searing- and sauteing and delightful in a Proscuitto and Fig Salad with White Balsamic Vinaigrette .
