With so many olive oils in the market from many countries, it was difficult choosing which to try. But with only a short time frame, we decided to taste four; two from Spain and two from Italy. Figuring out which to try first posed a problem too-- should it be the fruitiest, the greenest, the one with the most bite and how could we know that without tasting anyway? We went with the two from Spain because they're both made from the same olive, the arbequina. First up Le Estornell, followed by Mas Portell.
We tasted by slurping a little of each oil in our mouths and then with some bread. The remarks were from nice color, no aroma (from Shavon about number 2) to peppery bite (which is supposed to be a good thing in olive oil indicating the presence of good-for-your poly-phenols, but not loved by all). The Mas Portell was Shavon's favorite; she picked up hints of nuts and a pleasant aroma.
Next two were the Lochitello and the Mastri di San Basilio, both from Sicily. The Locitello is made from the biancolilla olive and had a nice mouthfeel and good olive flavor with a hint of nuts. The hands-down favorite for both myself and Monty was the Mastri di San Basilio with its note of citrus and nuts, its long finish and mild, peppery back-of-the-throat finish. Interesting to note-- we all tasted different things and came away with different thoughts but that's what a tasting is all about; no right or wrong here, just opinion.