Food & Wine Magazine 100 Tastes to Try in 2007 – Taste #4 Greek Olive Oil

oil-1.jpgMy first official “Must Taste” of 2007 is Food and Wine Magazine’s #4 taste – Greek Olive Oil. I’ve actually had the pleasure of tasting Greek Olive Oil in the past, but decided to do things right and give it a try in the year 2007. The olive oil I decided to use for this is my new favorite olive oil from Alejandro & Martin… their 2004-2005 Fragrant and Fruity Greek Olive Oil.

I wasn’t aware of the fact that a simple bottle of Greek artisan olive oil could be so different than what we’ve been using on a regular basis in the past. I was happy with the olive oil we used, until now. Now that I’ve tasted the various varieties of Olive Oil from Alejandro and Martin, we won’t be turning back. The color is natural, rubbing it between my fingers it lacks the “heavy” feel of my other olive oil and the flavor is just as intense as they profiled it to be. In this instance, the flavor of the Greek fragrant and fruity olive oil is just that… fragrant and fruity, with a very pleasant crispness.

I decided to test the Greek Olive Oil a few ways. First off I decided to take a little shot of olive oil to let the flavors marinate my taste buds. I was expecting it to feel like taking a shot of Crisco, but it was suprisingly pleasant. In fact, I can imagine that in a few years Olive Oil tastings will be a hip and trendy thing to do, as are wine tastings today. I wasn’t sure if I was supposed to swallow the olive oil or if I should spit it out. I decided to swallow it and had an altogether different flavor experience as it hit the back of my throat…touching on the slightly peppery side.

The next avenue for tasting was as a dipping oil for a fresh baguette. I typically mix my olive oli with dipping spices, but the flavor of this oil stands up to the fresh baguette perfectly on its own.

I had big plans to use this Greek Olive oil in a recipe from the Alenjando and Martin website. The recipe is for Marsala Wine Baby Cakes. However, if you remember back to my deviant menu planning on Monday when I was supposed to make Chicken Marsala, the Marsala Wine that I swear we had, has disappeared. I plan on picking up a bottle the next time I’m at our local wine shoppe… until then I’ll just have to enjoy this wonderful Olive Oil as is.

Was Food and Wine Magazine right in saying that Greek Olive Oil is a must taste in 2007? I do believe so. This is one taste I’m glad to have had the opportunity to experience.

One month ago today, I dished about Getting Spicy With Hubby

Over at our family blog, I dished about the To Be Read Challenge 



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  1. says

    New thing on my list (after I move): Greek Olive Oil. I can’t wait to move to Houston because I’m going to have EASY access (thank you Central Market) to foods like this.

  2. says

    Kristen, I’m curious about this olive oil! I like olive oil a lot, I have to confess. 😀

    Yesterday I made some pasta for dinner and cut some slices of white bread in rectangles, sprinkled with olive oil and dried oregano and baked until golden. My husband ate so much bread he almost forgot to eat the pasta. 😀

  3. says

    yay for checking one thing off the list. i do know that for olive oil tastings, like if you are going to sample several, when you ‘take a shot’ you slurp it and slush it in your mouth and then spit it out. and eat a slice of apple or pear to cleanse the palate. and i think olive oil parties would be fun, just as long as there were plenty of napkins around… all that slurping and spitting isn’t as elegant as wine tasting!

  4. says

    Great post! I’ll have to look for Greek olive oil. I use a lot of olive oil in cooking and this sounds excellent.
    Dating you hubby (last post) is such a good idea. Most guys don’t get the dating idea once you are married, but it REALLY helps keep the relationship going strong. Recently celebrated 26th anniversary, & started weekly (when possible) date night about 15 years ago. Wishing you similar long happy marriage.

  5. says

    Thanks for the review! It looks interesting. Will you be using Greek Olive Oil in any recipe that calls for olive oil? Or only for special recipes?

    also, where did you get it? Do they have it at a grocery store by you or did you need to order online.

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