What’s it all about?
Have you ever thought that your extra-virgin olive oil could taste of almonds, tomato or even cucumber? Have you ever asked yourself why it is bitter or spicy? This workshop will give you the words and knowledge you need to properly appreciate this amazing food.
We promise you will never look at your extra-virgin olive oil the same way again.
What will we cover?
The class will serve as an introduction to the organoleptic evaluation, one of the most complex and interesting activities in food (aside from eating). An ‘organoleptic evaluation’ is the formal analysis a foodstuff undergoes to determine its quality. It happens to wine, to cheese, to coffee, but this time we will apply it to extra-virgin olive oil!
In the class we will:
- Get a theoretical introduction to extra-virgin olive oil’s properties and characteristics;
- Learn about organoleptic evaluation techniques and curiosity; and
- Enjoy a practical taste test (yum), discovering for ourselves the good, the bad and the ugly sides of extra-virgin olive oil.
Who will be teaching?
Francesca Zaccarelli is an Italian postgraduate student in Political Science, with a specialisation in food policy. She has attended professional courses in the organoleptic evaluation of food and beekeeping. However, her passion for food is not just theoretical; for three generations her family has run a top Italian delicatessen and in her spare time she loves to cook traditional recipes that have been passed down to her from her parents.