Sonoma Course Explores The Intricacies of Olive Oil
Northern Californians can attend a one-day course at UCCE in Santa Rosa to learn about olive oil, including flavor characteristics, cooking techniques, and marketing strategies, with instructors such as Paul Vossen and Richard Gawel. The course, taking place on July 21, costs $95 and includes instruction, olive oil tastings, and lunch catered by Rosso’s Pizzeria.
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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