The invitations have been sent. The glasses have been cleaned. And you've ordered the perfect wine-tasting kit from TimeForWine.com. What else do you need to throw a wonderful wine-tasting party?

Consider an olive oil tasting. Just like wine, olive oil is made the world over, with different regions producing markedly different styles. And also just like wine, even the same brand can have many variations - virgin, extra virgin, light, etc. There's plenty to discover and lots to appreciate. Plus, your guests will have a little something in their stomachs to soak up all the wine they're drinking.

According to Nick Stellino, chef spokesperson for Bertolli Olive Oil, setting up an olive oil tasting is easy. First, decide what kind of tasting you want to do. A horizontal tasting, pitting different country's extra virgins against each other, for instance. A vertical tasting, sampling several oils from the same manufacturer. Or maybe a flavor-off, to try several different flavored olive oils. Not surprisingly, Stellino recommends a selection of oils from Bertolli - his personal favorite, Gentile Extra Virgin, Bertolli's Classico, and their Light Olive Oil.

Set out some shallow dishes or bowls with the oils, and prepare small toasts for dipping. They can be cracker-sized or crouton-sized, but toasting the bread is important. "Just like when you taste wine, you don't want to take a big gulp," Stellino says, "when you taste oil you don't want a whole mouthful." Toasted bread won't soak up as much as untoasted, and you'll be better able to judge the oil's subtleties.

As you and your guests taste, note how the oils compare. You'll find that some are fruity, others more olive-y, some light, and some almost metallic-tasting. Yet, when asked about some good olive oil characteristics to look for, Stellino's response was simple. "Look for what you like - that's all that's important."

He also suggested that, as you taste, you think about how you'd use each oil, noting that a well-stocked pantry might have several kinds for several different purposes. Stellino uses Gentile Extra Virgin for salads, dips and light sautés. He prefers Classico for medium-heat sautéing. And uses Light for roasting, baking - even in cakes! (Contrary to many opinions, he explains, Light isn't lower in calories. It's just as fat inducing as any other oil. But most of the fruit and almost all of the impurities have been removed, for a barely perceivable flavor - making it just as versatile as a basic vegetable oil.)

Like wine, the best way to store olive oil is in a cool, dark cupboard or basement, away from light and heat. Unlike wine, however, olive oil is not meant to be aged. So buy it, use it, enjoy it and share it. Encourage your guests to do the same. To go with your party theme, you might even provide them with some recipes incorporating wine and olive oil.

And what to do with the leftover bottles? Give them away as party favors, of course!