Olive Oil Course

What exactly is Extra Virgin Olive Oil? And how do you distinguish the qualities?

Why are there so many different prices for what seems to be the same product?

The story behind olive oil is much more complex than it seems – it kind of resembles wine in the fact that you have the very industrial kind that is merely a drink produced from grapes without a story to tell nor linked to a particular territory or passionate producer, and then you have great wines with particular flavors that contain a spirit of a place, so to say. Well, the same goes for olive oils...

Olive oils can, in fact, be much more than what the law requires for the labeling of EVOO.

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.

Class cost: 40 euro per person
When: Mondays & Saturdays from 11am to 1pm (2 hrs)
Inclusions:
- Olive Oils (5)
- Paper to take notes
- Breads with olive oils, a good glass of wine
- Seat in our 14th century classroom & access to bathroom (not big but functional!)