There are twelve of us seated around three tables in the basement of the building that houses the Boulder restaurant Trios. In front of each of us is an array of small plastic cups holding olive oil. There's also a basket of bread pieces on each table, as well as a pitcher of water and a bowl of grayish sea-salt crystals. The cups of oil are numbered. Each of us has a sheet of paper on which to record our impressions of the oils. We're asked to rate them for appearance, aroma and taste (mouthfeel, flavor, aftertaste), and according to how... More >>>