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Olive Oil Tasting Class
Tuesday, November 10, 6:30 PM - 8PM

Tasting olive oil is an art, but it can also be fun and worth learning. As in the case of the wine connoisseur and his wines, a certain amount of knowledge (and quite a lot of practice) is required to objectively classify olive oils according to taste.  Culinary Institute of America alum and executive chef Deb Mortillaro will guide students through the ins and outs of the olive.

With variability in quality, the olive oil consumer runs quite a risk of purchasing a second rate product, which could easily end up completely ruining the very food it is supposed to improve. A good olive oil should subtly enhance the flavors of the specific dish, not distort or overpower them. One should thus get into the habit of tasting any untried olive oil before blindly using it over one’s food. The advantages of using a good olive oil in one’s everyday cooking are legion, not only from the flavor point of view, but also because of the associated health benefits. Deb has recently done an intense study of Olive Oil at UC Davis and will share her new insight to Olive Oil.

$40 per person
Pre-paid reservations required.
(412) 391-8502