For example, they can be made from 700 different varietals of olives
They can be fresh and fragrant (if you buy one made recently) and add flavor to your dishes (as opposed to industrial ones that often are rancid by the time they hit the supermarket shelves).
They can be extremely healthy containing vitamins and antioxidants (which regular olive oils don’t), and they can have a longer shelf life if they are pressed at a low temperature due to the high content of antioxidants.
And this is just to say a few things!
Come to this class to see for yourself and learn about the complex system behind the olive oil industry, learn what the classifications for olive oil really mean, and learn how olive oil is made (from the tree to the press) and, most importantly, learn to taste and judge oils trusting your own palate.
During this is a class we'll also be serving you "fettunta", so toasted breads with different olive oils.
Mondays & Saturdays from 11 am to 1 pm (2 hrs)
- Olive Oils
- Paper to take notes
- Breads with olive oils, a good glass of wine
- Seat in our 14th century classroom & access to bathroom