olive oil

A few years ago in Rome, I found myself in a cramped room drinking olive oil from a cup. I was with a group of food writers, learning how to properly taste olive oil before traveling to the hilltop city of Perugia, where we would put our new tasting skills to work at an annual even celebrating Italy’s best artisan extra-virgin olive oils. But first we needed a better understanding of the magical culinary ointment that we’d be sampling.