I was looking for a quick bite so olive oil was definitely not my priority. But the bowl of bread caught my eyes. I couldn’t resist the starch so I stopped. All of a sudden, I was immersed in an hour of olive oil conversation.

———————————————————————————————————————————————————————— He patiently explains the different aroma, notes, tastes, regions, and cultura, while I attempt to break the bread.

“This has a peppery and arugula taste…The peppery taste is the polyphenol antioxidant and anti-inflammatory agent.”

I want to tell him I can’t process and remember anything he says. But he’s too passionate. And I have a soft spot for passionate people who are knowledgeable about their crafts.

“This is from a monocultura. It has a natural SPF 15 and is much better than sunscreen.”

“Do they all have SPF 15 or only the ones from monocultura? Can you still use the oil as sunscreen after the expiry date?”

“Umm, I’m not sure. I’ll have to look them up. Do you want me to email you when I find out the information?”

“No, it’s okay. I have to go home and google all the stuff you just told me anyway.”

…… Awkward moment of silence

Ah, wait…Did he just try to ask my contact?

“So, I gather bread is not the best way for tasting?”

My best attempt to break the silence.

“Yes. The best temperature for olive oil to release its true aroma and taste is at 27 degree Celsius.”

He smiles, opens his bag, hands me a small plastic cup, and pours some olive oil into the cup.

“Warm the cup in your hands. Smell it. Can you smell the difference? Take a sip, don’t swallow it. Let the oil roll around your mouth. Now take a breath from the side of your mouth. This will oxidate the oil and activate the taste bud.”

“So yeah, these olive oils are definitely more for garnishing. Pour over pasta, add some Parmesan cheese, or Carpaccio. Have you tried it with Carpaccio? You should try my Carpaccio.”

…… Another awkward moment of silence

“That sounds lovely.”

I smile and slowly walk away.