Laughter, Slurps, and Liquid Gold: Olive Oil Tasting at One&Only Aesthesis with PJ Kabos
- Melanie Panagiotopoulou
- 6 days ago
- 9 min read
Updated: 10 minutes ago
An unforgettable Olive Oil Tasting hosted by One&Only Aesthesis and PJ Kabos—an evening of aromas, laughter, and high-phenolic oils guided by PJ Kabos' brand ambassador, expert Anita Zachou.
On August 25, 2025, at 6 o’clock, at the elegant One&Only Aesthesis coastal resort hideaway in the Athenian southern suburb of Glyfada, a very special event occurred. One&Only Aesthesis and PJ Kabos High-Phenolic Olive Oil hosted a special olive oil tasting curated by our brand ambassador, Anita Zachou, a renowned expert in fine olive oils.
The Venue
At the east end of the glamorous restaurant, Ora by Ettore Botrini, a large white marble table—designed to comfortably seat twelve—sat waiting, gleaming under the soft evening light that slipped through the open doors. Ora itself, with its mid-century modern design, golden hues, and Athens Riviera nostalgia, was the perfect stage: a dialogue between past and present, refinement and tradition, senses and memory.
The table was a study in understated elegance: a long slab of cool, luminous marble carefully arranged with numbered tasting glasses, cards, water glasses, and the striking trio of PJ Kabos Family Reserve High-Phenolic Organic bottles in matte white (Medium), black (Robust), and gold (Phenolic Shot). Alongside stood the easy-to-store tins—white (Medium) and black (Robust)—plus tall, slender bottles of the delicate Chef’s Selection. At the center, a simple wooden bowl held crisp green apples—their brightness not only echoing the oils’ vitality but also waiting to refresh palates between tastings.
Around the room, the geometric rhythm of textured slates of indigenous wood and mosaic stone flooring accented the scene, filtering the soft Grecian light. Curtains billowed lazily in the evening breeze. Beyond them, the eye was drawn outward: first to the main swimming pool dotted with olive trees on their own little islands, their branches glimmering above the water. Then on to bungalows framed by Greek claustras, and finally, stretching beyond it all, to the deep blue shimmer of the Saronic Gulf, its ethereal islands, and the Athens Riviera unfurling northward toward the ancient city itself.
Aesthesis
As the happy guests gathered—from the USA, Canada, and the Philippines—the atmosphere reflected exactly what Aesthesis means: a heightened perception, a celebration of the senses. Each detail, from the natural textures of the space to the olive oils patiently waiting in front of each guest, was an invitation to slow down, to notice, to taste.
The Presentation
Soon, Anita Zachou led the way, beginning with an hour-long talk on extra virgin olive oils—the olive fruit at its most vibrant, bursting with character and health benefits. With warmth and precision, she explained how to recognize when an olive oil is truly of fine quality: how to read its aromas, how to balance bitterness with fruitiness, and how to spot when an oil has gone wrong—those sneaky defects like mold or rancidity.
She emphasized the importance of oils that have passed both the scrutiny of qualified tasters and scientific lab analysis—the real deal when it comes to excellence. What really surprised the group, though, was learning that the color of the oil—whether a glowing green or a golden yellow—actually means nothing at all. That’s why official tasters use dark blue or ruby-red glasses: so their eyes can’t trick their taste buds. After all, it’s what’s inside the glass that counts.
The Tasting
Then came the workshop in tasting. Like wine, it is a ritual of slowing down, focusing, and allowing each drop to tell its story. But here, with this wonderful lively group, it was also playful—full of laughter, little discoveries, and shared joy.
Step one: the swirl. Temperature matters. To awaken an olive oil’s character, it must be gently warmed in the hand—brought to about 80°F (27°C), the point where its aromatic compounds spring to life. Guests cupped their glasses, swirling slowly, coaxing the “liquid gold” into song.
Step two: the sniff. Yes… sniff! Glasses were lifted, and with eyes closed, each participant leaned in to breathe deeply. Did it smell of fresh-cut grass? The earthy sharpness of artichoke? The green of tomato stems? Perhaps wild herbs, or the soft fruitiness of green almond? Each aroma was an invitation, a memory, a clue to the oil’s personality. One guest suddenly smiled and announced, delighted, that he caught the scent of green peppers. Anita nodded knowingly over at me—because yes, that is one of the very notes expert tasters found in our Robust this year. No surprise then that it turned out to be his favorite oil of the night!
Step three: the slurp. A small sip of oil was taken, held on the tongue—and then, with lips parted in an almost mischievous grin, Cheshire-cat style—Anita instructed everyone to slurp noisily, pulling air in over the oil. The room erupted in a chorus of comic bubbling sounds, laughter following quickly. We were kids again, slurping our milk! “Yes, it feels funny,” Anita assured them, “but this aerates the oil, spreading its flavors across your palate like a fine wine.” And suddenly, beyond just being fun, the silliness made perfect sense.
Step four: the swallow. Smooth at first… then suddenly—there it was—a peppery burn at the back of the throat. Because these were among the most high-phenolic olive oils in the world, the effect was strong and unmistakable. Some coughed, others clutched their throats in amused surprise, eyes wide as if to say “what just happened?” But soon everyone was laughing, nodding, recognizing the truth: this fiery bloom was no accident. It was the unmistakable sign of potency, vitality, and the extraordinary health-giving power of truly great olive oil.
The Pairings
After the guided tasting, the oils were paired with simple yet expressive dishes that revealed their character in new ways. By now, the group was so high on good vibes—laughter and banter bubbling all around—that you might have thought wine, not oil, had been the star of the evening! And then came the plates. But not just any plates: creations from the award-winning team of Ora by Ettore Botrini. Fine cuisine and fine oil—a perfect match—and together they lifted the mood of the participants even higher.
Cretan Dakos Salad
The Family Reserve Medium (white bottle) was paired with the classic Cretan Dakos Salad: crisp barley rusk softened just enough by ripe tomato juices, crowned with feta, capers, and oregano. The oil’s fruit-forward brightness lifted the sweetness of the tomatoes, while its subtle bitterness balanced the salt of the cheese—a rustic harmony turned into something refined.
Then came the surprise. One participant—an experienced wine taster from the USA—confessed that he had always truly disliked tomatoes and capers…yet with this oil on this dish, he found himself liking them. He sat there, stunned, almost suspicious of his own taste buds, while Anita and I again exchanged a knowing smile. High praise indeed for PJ Kabos Family Reserve Organic Medium!
A Colorful Plate of Fruits
The Family Reserve Robust (black bottle) found its partner in a vibrant plate of fresh fruit—kiwi, watermelon, blueberries, strawberries, apricots, pineapple, and crisp apple slices. At first, the idea seemed surprising, almost unconventional. But then the magic happened: the oil’s bold, peppery edge met the natural sweetness of the fruit, creating a playful tug-of-war between green intensity and juicy sugar.
The guests loved it. Smiles widened, eyebrows lifted in delight, and laughter circled the table as one discovery after another was made. Who knew olive oil could flirt so well with fruit? It was proof, as Anita reminded us, that a truly great oil is as versatile and expressive as wine.
Dark Chocolate & the Mighty Phenolic Shot
Finally, a single square of dark chocolate (70% cocoa) was placed before each guest. Such a small thing—yet it set the stage for one of the evening’s boldest revelations.
The Phenolic Shot (gold bottle) met the chocolate with its full force. At first bite, bitterness met bitterness, a clash of titans. But then—magic. The chocolate’s deep, earthy richness fused with the oil’s pungent fire, creating something altogether new: intense, lingering, almost like the finish of a fine espresso. Guests’ eyes widened, some shook their heads in amused disbelief, while others simply closed their eyes to savor the unexpected harmony. As for me? Dark chocolate has been my favorite since I was a little girl living in Tiburon, California. So I just sat back, smiled, and enjoyed every second of the delightful and delectable moment.
Each pairing proved Anita’s point: high-phenolic extra virgin olive oil of PJ Kabos’ quality isn’t just something to drizzle. It’s alive, with a personality of its own—ready to surprise, to challenge, and to delight.
Reflections at Dusk
Slowly, the evening began to draw to a close. One by one, guests drifted off toward their dinner reservations, but not before pictures were taken, hugs exchanged, and promises made to order PJ Kabos to carry the experience back home with them. The bottles that had stood so proudly on the marble table were carefully gathered up, each unopened one gifted away, until the long white slab that had framed so much laughter and discovery stood quietly empty.
Yet emptiness was not the feeling left behind. What lingered was a deep sense of contentment and happiness. Guests left smiling, satisfied, carrying not only the taste of remarkable oils in the elegant setting of One&Only Aesthesis’ glamorous restaurant, Ora by Ettore Botrini, but also the memory of shared laughter, playful surprises, and the joy of discovery. The evening had been more than an olive oil tasting—it had been an experience of aesthesis, of heightened perception, and of connection with wonderful people from far away on the Athens Riviera. And that was the true richness everyone carried with them into the night.
Fresh Harvest 2024/25 High-Phenolic EVOOs
from PJ KABOS
PJ Kabos Family Reserve Organic—"Phenolic Shot" is an award-winning extra virgin olive oil that is extremely high in polyphenols, possibly the highest phenolic content available in a true Extra Virgin Olive Oil today. Its intense bitterness and pungency clearly reflect the activity of these polyphenols.
PJ KABOS Family Reserve Organic—Robust, is an award-winning extra virgin olive oil that is very high in polyphenols and adds depth, character and great health benefits to every meal.
PJ KABOS Family Reserve Organic—Medium, is an award-winning extra virgin olive oil that is high in polyphenols and adds a lovely taste and great health benefits to every meal.
PJ KABOS Family Reserve—Medium, is an extra virgin olive oil in an easy-to-store tin that is high in polyphenols and adds a lovely taste and great health benefits to every meal.
PJ KABOS Family Reserve—Robust, is an extra virgin olive oil in an easy-to-store tin that is very high in polyphenols and adds depth, character and great health benefits to every meal.
Please enjoy having a look around our websites and PJ Kabos Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc..
And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.
Important Links:
One&Only Aesthesis—Multiple award-winning resort and the co-host for the PJ Kabos Olive Oil Tasting Event of August 25, 2025.
Ora by Ettore Botrini—Ora by Ettore Botrini has been recognized with an FNL Star as one of the Best Restaurants of 2025.
Mykonos Olive Oil Tasting—led by a world-renowned Olive Oil Expert, Anita Zachou and PJ Kabos brand ambassador. And on Instagram.
PJ Kabos High Phenolic Extra Virgin Olive Oil—multiple award-winning oils.
PJ Kabos High-Phenolic Extra Virgin Olive Oil: Your Trusted Oil, Straight from Our Table to Yours.
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