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Quartino Chicago

My Zucchi extra virgin olive oil blending experience: “a kind of magic” and a search for perfection

Close your eyes and imagine a salad ripe with the flavors of summer, fresh and perfect, and ready to be devoured. Then, try to imagine the extra virgin olive oil that would go with it. You know it has to be light and delicate, yet at the same time it has to be strong enough to assert itself among the other flavors on your plate, and to make your salad taste experience complete. You know the basics, but that’s not all. How can you turn this oil – this figment of your imagination – into something real, something which can be enjoyed by many, something authentic, which represents your values and stands the test of time?

You may think these are way too many questions. After all, extra virgin olive oil (EVOO) is just another kind of oil, right? The makers of Zucchi extra virgin olive oil would definitely disagree with you on this point. I reconsidered my own perception of this oil recently, when I was invited to attend an EVOO Tasting Master Class conducted at Chicago’s Quartino restaurant by Giovanni Zucchi, the blend master behind an Italian company with three centuries of tradition and experience in the field: Oleificio Zucchi.

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