At last night’s olive oil tasting on the rooftop of the Madison Hotel, Bill Sanders, of Tunisian Olive Oil, began by noting the three-step process.
Sanders poured small cups of Riviere d’Or and handed them out.
First, a swirl and then a sniff to detect the fruity aroma.
Next, you sip it to taste for bitterness.
Finally, it’s a suck through the teeth to get a note of pepper.
