Some of the perks of my job include sampling delectables such as Woodhouse Chocolates, INNA jams, and the latest and greatest; olive oils and vinegars from B.R.Cohn in Sonoma. I love this part of my job- not only can I immediately reap the rewards of my work, but I am able to share with others and gain their perspective. Last night I hosted an olive oil and vinegar tasting for a friend who is a self-proclaimed olive oil aficionado. This tasting was rather last minute- so I’m going to show you how I put together something like this in a hot second without feeling like a hot mess. sorta.
Simple and quick decorating tip #1? Use a washable scarf or pashmina as a table runner. Since I didn’t have anything in mind for decor once I got home, I scrounged through my scarf drawer until I could find a bright, cheery color that would match the natural/nature theme I was going for. Just make sure it’s washable!
Tip #2: Buy enclosures instead of placecards to save money. These enclosures from Crane&Co were $10 for 100, and I simply folded them over and decorated them by hand.
First I thought I was only doing Olive Oil, so I bought 10 of these gorgeous linen- colored mini ramekins from Heath ceramics. (also local, also fabulous)
Then I realized I wanted to do Vinegars too- but shoot!- I only had 10 of those Heath dishes. Which brings us to Tip#3: Cutting off the top of regular white paper cups to provide easy dipping access. Curious about Tip#4? When doing something like this, ALWAYS put in color order or light to dark. It instantly pulls it together and says I care.
Last but not least, grab some fondue forks, cut up some sourdough, and bring out a good ‘ol caprese to keep the tasting experimental. But hey- if all else fails, just make sure you have a good bottle of Pinot handy.