The Intricacies of Olive Oil, July 21, Santa Rosa
A one-day short course on the Intricacies of Olive Oil will be held June 21 from 8:30 a.m. – 2:30 p.m. at the University of California Cooperative Extension Office – Sonoma County, 133 Aviation Blvd. # 109, Santa Rosa, Calif.
8:30 – Registration, coffee, and snack
9:00 - The flavor characteristics of olive oil: part 1 - tasting. Explore the aroma, bitterness, pungency, and fruitiness of various olive oils. Learn why olive oils have different flavors and explore the influences of agronomics, varieties, fruit handling, processing techniques, and oil storage on olive oil sensory qualities - Paul Vossen, University of California Cooperative Extension
10:15 - Break
10:30 - Using olive oil in cooking: Can you fry food in extra virgin olive oil? A demonstration of the smoke point of different oils and why some oils can tolerate more heat than others - Richard Gawel, Adelaide Australia
11:00 - The flavor characteristics of olive oil: part two – tasting. Exploring the intricate flavors of different olive oils and learning to distinguish olive oils by their flavor - Richard Gawel
11:45 - Improving the taste of foods you already love with olive oil. How olive oil can compliment or contrast with food to enhance flavor - Michael Laukert, Chef Hundred Acre
12:15 - Lunch from Rosso’s Pizzeria - pizzas, salads, and various olive oils for comparison.
1:00 - Marketing olive oil: Olive oil in contemporary America - Liz Tagami, Tagami International
1:45 - Putting it all together: How would you use these olive oils and why. Comparison tasting of some interesting oils from around the world with four Master Tasters, plus Q & A discussion - Paul Vossen, Richard Gawel, Michael Laukert, and Liz Tagami.
133 Aviation Blvd.
Santa Rosa, California