Olive oil has been produced and consumed in Mediterranean countries and cultures for thousands of years, and is an essential part of the diet in that region that has become known as the ‘Mediterranean Diet’ touted for its health benefits. Yet it’s more than a diet, it’s a way of life. Blessed with a Mediterranean climate and growing olive oil industry, Chile is producing outstanding oils that can hold their own with the finest in Italy and Spain. In this two-part series, meet Carola Dümmer, an expert olive oil taster in Chile who is an olive oil sommelier and judge in many of the most prestigious olive oil competitions in the world. She also teaches in the international olive oil sommelier program and pens an annual olive oil guide in Chile called ‘El Guia Oliva. She is on a mission to educate Chilean consumers not only of the plethora of options available in Chile today, but also how to identify a good olive oil, cook with it, and embrace olive oil as a way of life.
In this episode we talk about:
• On how Carola became an olive oil taster and honed her palate
• The history of olive oil in Chile and other regions of South America where it’s produced like Mendoza, Uruguay, and even Brazil
• The varieties and origins of different olives, attributes in each variety (hint: it’s similar to wine!), and why culturally they are planted in different areas
• The best way to practice tasting at home and recreate a professional tasting
• How to identify freshness in oil, when it’s gone rancid, and how to select your oils from a producer or in-store
• How to pair your olive oil with a cooking method or specific recipe
• How to store olive oil
• Many other tips and tricks!
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