You'll start getting familiarised with quality extra virgin olive oil by tasting more than 4 varieties from diverse counties from Spain and defective oils to compare.
The teachers combine theory with the support of PowerPoint presentations and practical exercise : tasting, tasting, tasting to learn the technique used by professional olive oil tasters as it's done in panel tests and international competitions.
They'll do food pairing and you can choose which best options suit your palates : arbequinas with chocolate, picual with orange fruits, cornicabra with yogurt or perhaps hojiblanca variety with tomato?
The concepts we go through are…
Chefs, foodies, distributors, delis, nutritionists, anyone interested in learning skills to cook better and enjoy their food while choosing the right olive oils are all welcome!
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