LIGURIAN OLIVE OIL TASTING
and SUMMER PANZANELLA
(Savory Bread Salad by Carole Bumpus)

Franco Boeri, from ROI Frantoio of Badalucco, (Liguria) Italy, lifts his small tasting glass into the air, as if calling each of us to the altar for communion. We solemnly proceed forward to the olive-oil tasting table, pick up a glass smaller than a shot glass, and tip the shimmering golden liquid toward our lips. But, wait! The olive tree and olive have been considered sacred from as far back as the 17th century, B.C. Therefore, this is a religious experience. Therefore, we need to sample olive oil in a manner distinctly separate from any other tastings.
With his hand still poised, he instructs us in Italian to ‘inhale’ the liquid—through the teeth and past the gums—with almost a slurping method.
“The oil should cross the tongue, and then be allowed to linger at the back of the mouth before actually swallowing it. It takes practice,” he says, “and it will sound most vociferous,” he warns.
Seventy-five of us traditional culinary students begin the process of tasting. Some are reticent, while others more enthusiastic. But no matter how one positions his or her lips or how one uses the technique of inhalation, all of us end up sounding much like a gaggle of geese with chicken bones caught in our throats. Thuulk! Thuulk! Thiilk!! Some quickly place their glasses on the table for more, while others prefer to cover their ears from the abhorrent sounds. But we all come around again to lift our glasses in the air, once again refilled with yet another delectable choice. Light, fruity, yet full bodied oils bless our tongues and we come away feeling sanctified.
In this region of Liguria, high above San Remo and the Italian Riviera, olive trees have grown since Roman times. The mild climate has guaranteed a production of extra-virgin olive oils which have a delicate, yet memorable full-bodied flavor. And, since 1900, each generation of the Boeri family have produced award-winning olive oils as their legacy. We were in the company of the Gods.
If you are far away from Liguria, yet want to sample good olive oil, embrace the local olive oils of the Central Coast. Search for extra-virgin olive oils which have been produced in the cold-pressed method, and bottled in dark bottles. Make certain to keep them in the dark and away from a heat source, but enjoy, enjoy, enjoy!
Summer Panzanella
(Savory Bread Salad)
Serves 6

2 lbs. of ripe tomatoes, peeled, seeded and diced
1 ½ teaspoons of minced fresh garlic
1/3 cup chopped red onion
8 large basil leaves, coarsely chopped
½ English cucumber, chopped
1/3 cup of pitted Kalamata olives, chopped
6 thick slices of dry, Italian bread, cubed. (Possibly olive bread, but no sourdough bread, please.)
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Mix all ingredients together in a large bowl. Then, sprinkle:
2 Tablespoons of red wine vinegar
1/3 cup of good extra virgin olive oil
Add plenty of medium coarse sea salt and coarse ground pepper.
Adjust to your taste. This is excellent on hot summer evenings or as picnic fare, as it travels well.