Have you ever wondered about the differences in flavor among olive oils? Consumers chose from an overwhelming number of oils; at the most basic level, olive oil is commodity that hides behind other ingredients, but at its best it is a genuine extra virgin olive oil that can elevate recipes to new heights.
In this class Nancy Ash, a trained olive oil taster and internationally-certified taste panel leader, will demonstrate the international method used for the sensory assessment of olive oil while we taste oils from several regions including Olio Nuovo from this year's harvest. Afterwards we will enjoy the oils with food, demonstrating how the flavors of olive oil affect your recipes.
With over 15 years' experience as an olive oil taster, Nancy Ash serves on both the California Olive Oil Council and UC Davis Olive Center Taste Panels. She received her certification as a Taste Panel Supervisor from Italy's O.N.A.O.O in December 2005, and has taught sensory assessment classes in the U.S. and Europe. Through her company Strictly Olive Oil, Nancy provides marketing services to domestic and foreign olive oil producers. Originally from New York, Nancy has called the Bay Area home for 35 years.
|Mon Dec 10, 2012 6:30pm – 9pm Pacific Time|
|18 Reasons (map)|