Intensive Course: Olive Oils of Europe
Seminar Format
What It's About
We regard olive oils, just like wines, as an aromatic component of refined table culture. In this context, we also explore the abundant secondary plant compounds that make high-quality olive oil from the Mediterranean region one of the most significant elixirs of life. Here, wine & food pairing is extended to include olive oil.
Our focus is on the products of small manufactories and farms run by young families and visionary returnees. We aim to understand their traditions and working methods with a view to the future, as well as producers with innovative approaches. You will learn to distinguish the subtle facets of different styles and quality grades. You will discover how the global climate situation affects local conditions, and whether, for example, permaculture can be a beneficial tool for building resilience against climate change.
Terroir—what does this mean when applied to olive oils? We explore how geography, topography, and climate affect olive cultivation and production, and examine the resulting sensory characteristics.
We shed light on the subject and prepare you for your own personal journey of flavor discovery, whether at the shelf, in a restaurant, or on your plate.
All in all, an intensive day and an enjoyable experience, entirely devoted to knowledge.
Objectives
Participants gain in-depth knowledge about olive cultivation methods and olive oil production in Europe. The content is conveyed in a compact, accessible, and easy-to-follow manner. The seminar includes both theory and the tasting of the most important styles of extra virgin olive oil.
Knowing how—it's all a matter of technique. In the tasting module, you will learn how to refine your sense of taste. Using olive oils as an example, you will practice identifying and naming aromatic components. The connections between smelling, tasting, and the development of aromas and flavor compounds for a harmonious dish are demonstrated through small practical examples, which participants prepare themselves.
Content
- Key growing regions
- Excursus: plant physiology
- Excursus on the most important olive varieties
- Production methods for extra virgin olive oil
- The mystery of “good” olive oil – what’s behind extra vergine & Co.
- Sensory tasting and comparison of extra virgin olive oils from the most important styles
- What are the special considerations for retail and gastronomy
- Storage
- Practical tips for using it as an aromatic component in world cuisine
Target audience
Participants gain in-depth knowledge about olive cultivation methods and olive oil production in Europe. The content is conveyed in a compact, accessible, and easy-to-follow manner. The seminar includes both theory and the tasting of the most important styles of extra virgin olive oil.
Knowing how—it's all a matter of technique. In the tasting module, you will learn how to refine your sense of taste. Using olive oils as an example, you will practice identifying and naming aromatic components. The connections between smelling, tasting, and the development of aromas and flavor compounds for a harmonious dish are demonstrated through small practical examples, which participants prepare themselves.