`Sonoma Course Explores The Intricacies of Olive Oil - Olive Oil Times

Sonoma Course Explores The Intricacies of Olive Oil

Jun. 9, 2014
Olive Oil Times Staff

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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.

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