photo by Becky Lawton from The Sobremesa Cookbook by Camila Loew

Inspired by our love for extra virgin olive oil, this is the first class of what we hope will turn into a series. In the first part of the class, Camila will explain what a quality olive oil should taste like, leading the class through a hands (and mouths) on tasting exercise, with clear instructions to determine quality by using our senses.

In the second part of class, we will use three techniques to demonstrate what can be done with olive oil and how each cooking method works with different styles of oils.

If you're a fan of cooking and eating with extra virgin olive oil, but unsure on using different varieties in your kitchen, this class will take your interest to the next level! 

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Raw: Allioli
Confit: Tuna Confit
Baked: Olive Oil Citrus Cake