Olive Oil: More Than Just a Kitchen Staple
To the untrained eye, olive oil might seem like just another item on the grocery shelf. However, for Claudia Hanna-Veysel, a University of Virginia alumna, the nuances of olive oil are a revelation. Each bottle tells a story of distinct flavors and regional characteristics that can elevate any dish.
As a Level 2 olive oil sommelier, Hanna-Veysel is tackling a prevalent question among consumers: “What kind of olive oil should I use?” She notes that there is a significant amount of misinformation surrounding olive oil selection.
Through her company, Olive Oil Flights, she aims to educate people about the diverse flavors of olive oils from various regions, tracing the inspiration back to her transformative summer at UVA.
A Life-Changing Summer
During a study abroad program in Cyprus, Hanna-Veysel discovered a passion for the Mediterranean lifestyle, influenced by its culture, cuisine, and most importantly, olive oil. This experience also marked the beginning of her relationship with her future husband.
Her summer internship with an import-export firm not only exposed her to international business but also deepened her connection to the island, which now plays a significant role in her life between Charlottesville and the Mediterranean.
Rediscovering Olive Oil
Post-graduation, Hanna-Veysel pursued a career in finance, but her heart remained tethered to the olive oil-rich culture of Cyprus. She frequently shared these oils with friends and family back in the U.S.
While teaching Mediterranean cooking classes at UVA and James Madison University, she encountered consistent inquiries about olive oil selection. This prompted her to delve deeper and discover a startling truth: “It really floored me when I discovered that 80 to 90% of the olive oil that we have at the supermarkets is flat and rancid,” she explained.
Her journey into understanding olive oil led her to become a certified sommelier, likening olives to grapes in terms of variety and complexity.
The Concept Behind Olive Oil Flights
Olive Oil Flights offers curated collections of three extra-virgin oils, each representing different countries and varieties. The goal is to allow consumers to experience the distinct flavors side-by-side.
“The ‘aha’ moment is when they say, ‘That one tastes way different,’” Hanna-Veysel explained. She encourages people to view olive oil as they do wine, with unique flavors and ideal pairings for different dishes.
Her product is available online, at the UVA Bookstore, and various other retailers, supported by tasting events across the region.
Hanna-Veysel emphasizes transparency in sourcing, working primarily with female producers through the Women in Olive Oil network, as a way to support women in the challenging field of agriculture.
Engaging a Broader Audience
To further her mission, Hanna-Veysel launched a podcast, “If This Food Could Talk,” in collaboration with American Public Television in 2023, delving into the history and culture of food.
Her straightforward advice to consumers is to prioritize freshness by checking the harvest date rather than the “best by” label.
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