Discover what a truly good extra virgin olive oil should taste like! Through a guided tasting just like the professional tasters do it, Camila will provide the vocabulary to describe the sensory aspects of her favorite ingredient: a truly good EVOO.

In addition to its magnificent flavor, we all know by now there are endless benefits to consuming extra virgin olive oil. Unfortunately, there is not enough education on the subject (or regulation of the industry), and not all of these oils are created equal. By using your senses and learning to speak the language of EVOO, you will finish this class with the ability to wisely choose and use these exceptional products in your home kitchen.

Camila will suggest some Spanish oils you can buy for class, in additional to tasting what you already have on hand. After the first sensory portion of the class, we will use olive oil in two distinctive recipes—cooked and raw, sweet and savory—and discuss the best ways to maximize the use of extra virgin olive oil in your food preparations, as well as how it compares to other cooking oils.

Menu: Marinated Anchovies on Tomato Confit with Basil Oil
(Bar Alai, Zarautz)

Chocolate Olive Oil Truffles