Dining: Oil in the family

How did Big Horn Olive Oil start? Love at first taste — and then a slippery slope from there

Olive oilsMercedes Burkavage covers the bottom of the tiny cup with a drizzle of liquid gold. Like a patient foodie mentor, she demonstrates for yet another uninitiated consumer in her Summerlin store how to savor and distinguish subtle tastes as only the sophisticated can.

Her tutorials are full of phrases such as “dominant notes” and words like “musty” and “fusty.” But she’s not talking about wine. It’s extra-virgin olive oil. And if you consider the supermarket stuff in your pantry olive oil, think again.

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