How to taste the place

Ciao,

You already know our grove sits on strange ground: mineral springs warming the soil from below, sea wind off the Tyrrhenian moving through the leaves, land that was pressing oil before Rome existed.

Here is the part we find beautiful: you can taste all of it.

Just up the coast the same ground raises Bolgheri, home of the Super Tuscan wines. Winemakers call what this coast does terroir. Olive oil carries it exactly the same way, and almost nobody teaches you to look for it.

So here is how to taste Batch 01 when it arrives. Pour a little into a small glass and warm it in your palm, the way the professional tasters do. Smell first: fresh and green. Then a small sip, and let it sit a moment: almond and artichoke through the middle. Then wait. A few seconds later comes the finish, a smooth, peppery catch at the back of the throat that arrives late and stays. That is the mark of a serious oil, and once you know to wait for it, you will never taste olive oil the same way again.

Salt, wind, warm earth, old soil. It all ends up in the glass.

Next letter: harvest week, and the race that decides everything.

Marcello

ORO · Batch 01 · oroevoo.com