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We tasted 3 different olive oils with distinct flavors. One for fish (Romano), one for meat (Atilio), one with a fruity start and peppery finish (ExAlbis) Tedi taught us how to taste the oil by introducing air into it (and chocking). He told us there were things to look for: green, fruit, spice, and bitterness. Then we tried tasting them with cheeses, meats tomatoes and bread.