Paul Vossen (Photo: NYIOOC)

Northern Californians will have a chance to beef up their knowledge of olive oil at an upcoming one-day course offered by the University of California Cooperative Extension (UCCE) in Santa Rosa.

The course, entitled “The Intricacies of Olive Oil: Flavor Characteristics, Cooking and Frying, Enhancing Foods, Marketing” will take place on Monday, July 21 from 8:30 am to 2:30 pm and include six different sessions exploring a range of topics related to olive oil. The final section entitled “Putting It All Together: How Would You Use These Olive Oils and Why” will feature a Q & A session and discussion with four Master Tasters.

Course instructors include Paul Vossen, UCCE farm advisor in Sonoma and Marin Counties since 1980; Richard Gawel, Australian research scientist, former lecturer in culinary science at the Le Cordon Bleu and current judge of several international olive oil competitions; Michael Laukert, chef, editor, author and specialty food consultant with over 25 years of experience; and Liz Tagami, Tagami International, a consultant who has worked with Williams-Sonoma, Harry & David and Cost Plus World Market.

Registration is open until July 11th and costs $95. The course includes six hours of instruction, focused tasting of 18 different olive oils, plus a coffee welcome, snack break, and lunch catered by Rosso’s Pizzeria featuring a variety of olive oils. The class size is limited.

To register for the course visit the UCCE website.

More articles on: , ,