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are milled within 24 hours after they’re tangy blood oranges, refreshing limes, hot
picked. It takes about 100 pounds of olives and spicy jalapenos. I tasted one oil milled
to produce a gallon of olive oil. with white truffles, another infused with
Tasting guide Genevieve Harrold re- basil and Parmesan.
ported polyphenol levels of each of the oils Then came my mixology class. Harrold
I sampled. Oils with the highest levels are offered oil with a splash of house-made
richest in antioxidants and anti-inflamma- balsamic vinegar – the traditional aged va-
tory compounds – associated with im- riety and versions flavored with sweet
proved heart health, enhanced cognitive notes of peach or pear, tart blackberry, the
function, and reduced risk of chronic dis- fruity pucker of pomegranate. She offered
eases. caramelized onion, even aged and oaky
Who knew wellness could be so deli- bourbon balsamic.
cious? I found my bliss pairing blood orange
Once olives are pressed, Harrold ex- olive oil with bourbon balsamic. I stocked
plained, the real fun starts: Oils are mated up, even though it meant I’d have to check
with various fresh herbs and fruits to cre- a bag to get the magic elixirs home.
ate unique flavors. There’s oil infused with Teatime was set for 4:20 p.m. As the
rosemary, thyme, garlic even cilantro; oil hour approached, I wondered what Happy
milled with zesty fresh lemon, sweet and Travelers’ so-called “’High’ Tea experience”
176 WINE DINE & TRAVEL MAGAZINE SPRING 2025
