We are especially fortunate to have someone with Johnny's unique knowledge present a sampling of oils from the 2015 harvest for this seminar.
In this seminar and tasting, you will learn not only the characteristics of each olive variety and the influence of soil and climate on the fruit but also what terms such as extra virgin, and cold pressed mean and how these processes affect flavor. Perhaps most importantly: you will learn how these unique oils can be used to bring out the best in your cooking.
Johnny will taste six extra virgin oils selected from the oils produced by the farms with whom he works. He will also sample a common supermarket olive oil to demonstrate not only the differences between a high volume oil blend and a small farm oil but why the latter are justifiably more expensive.... and tasty. This is a unique seminar and one we think all serious cooks will want to attend.