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Olive oil tasting attracts taste buds

A contemporary replica of a Roman amphora used in ancient Rome, and Greece hold oil or wine serves as a backdrop for a display of The Organic Olive Company’s artisan olive oils that were used for the Tarpon Club Olive Oil tasting.

Photo by JENINE C. OUILLETTE

A contemporary replica of a Roman amphora used in ancient Rome, and Greece hold oil or wine serves as a backdrop for a display of The Organic Olive Company’s artisan olive oils that were used for the Tarpon Club Olive Oil tasting.

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  • Executive Chef Alberto Varetto appears to be pleased with the abundant assortment of The Olive Company’s organic olive oils displayed on the table that will be using for the Tarpon Club Olive Oil Tasting.
  • A contemporary replica of a Roman amphora used in ancient Rome, and Greece hold oil or wine serves as a backdrop for a display of The Organic Olive Company’s artisan olive oils that were used for the Tarpon Club Olive Oil tasting.
  • Field Reichardt, president of The Organic Olive Company, was telling the attendees at the Tarpon Club Olive Oil Tasting that he felt passionate about bringing rare, and exceptional organic olive oil here so that people could go to a store and buy fine olive oil like they buy wine.
  • Tarpon Club member Jim Robertson was listening to Field Reichardt, president of The Organic Olive Company, explain that the Marachi Bartolozzis family, who produce the Villa Stabbia organic olive oil in the bottle his wife, Eileen, is holding, also produced the bottle’s label on their home computer.
  • Executive Chef Alberto Varetto served his spectacular, uniquely shaped Tiramisu dessert after the luncheon he created especially for the participants at Tarpon Club Olive Oil Tasting.
  • Sale e Pepe Executive Chef Alberto Varetto served succulent, delicately marinated Jumbo Shrimp atop a mound of Mesclun over Fresh Tomato Carpaccio drizzled with light vinaigrette to the luncheon guests at the Tarpon Club Olive Oil Tasting.
  • Tarpon Club Director of Membership and Sales Ginger McLean, standing on left, prepares to sit down and join Field Reichardt for the luncheon held after Tarpon Club Olive Oil Tasting at Sale e Pepe.

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