The taste, aroma, texture and proper use of an olive oil all reflect the variety (or varieties) of olives that constitute it; where and how those olives grow; and the manner in which the oil is made or processed. For example, even within the one country of Italy, olive oils from Puglia, Tuscany and Liguria can vastly differ. We’ll taste oils from several places (France, Italy - and from Italy, different regions - Spain, Greece, and California). A lottery at the end of the session will give you one of the oils from the class to take home. No full dinner this evening, but several types of breads, whole olives, and a sweet olive oil cake.
Email Bill at firstname.lastname@example.org for more info and to reserve a spot.