Alfonso Gourmet Olive Oil and Balsamics, 4320 N. Campbell Ave. in St. Philip’s Plaza, has become the dynamic setting for daily olive oil “slurpings” and balsamic vinegar “sippings.”

Owner Tom Alfonso lines up complimentary shots of the classic accompaniments to show off the wide range of oils and vinegars from around the world, each representing its own unique profile and personality,

Nothing is pre-bottled in Alfonso’s store. Each order is custom drawn, bottled, and corked from stainless steel tanks called fustis, which shield the product from heat and light.

What fascinated me most about the tasting scene at Alfonso’s is the distinct protocol for sampling the oils and vinegars, each of which requires a different approach – and attitude.

Once an olive oil is drawn from the fusti into a small tasting cup, the objective is to slowly warm the cup by rotating it in the palm of your hand.

Alfonso explains that this releases the aroma, as you’re invited to bring the cup to your nose and breathe it in. Then it’s time for the tasting – er, slurping.

Alfonso suggests an audible and dramatic slurp of the oil to transport it to the back of your tongue and across your palette as quickly as possible. The lingering flavor is the true flavor of the oil, he says, and that’s what you’re after when looking for the right oil for the right occasion, whether it’s used as a finishing oil, the base for a salad dressing or marinade, or an oil to enjoy all by itself.

Tasting an aged balsamic vinegar is a more refined encounter, resembling the way in which you would taste a fine wine. Once the balsamic is drawn from the fusti, Alfonso begins with a gentle swirl to release the aroma for you to enjoy before you move forward with a small and intentional sip.

Most of Alfonso’s balsamics have been aged between 12 and 18 years, with qualities similar to wine, leaving the taster with full fruit flavors and a “velvety mouth feel.”

Alfonso and his team can suggest appropriate companions for the balsamics — though many customers actually enjoy them straight — including a drizzle over ice cream or a few drops in a cocktail.

With 28 olive oils and 29 balsamics in his current rotation, Alfonso has a lot to slurp and sip.

For those of us olive oil and balsamic enthusiasts, perhaps the intravenous drip will be next?

Contact Matt Russell, whose day job is CEO of Russell Public Communications, at mrussell@russellpublic.com. Russell is also the host of “On the Menu Live” that airs 4-5 p.m. Saturdays on KNST 97.1-FM/790-AM.