A tasting seminar; hearty snacks and wine will be served.
Olives are grown and pressed all over the world to satisfy international cravings for olive oil; but some of the freshest, most delicious olive oil comes from close to home. Please join us for a unique opportunity to taste some of the West Coast's best olive oils. Hosted by Maia Hirschbein, this workshop will address diverse aspects of California olive oil including:
History of California olive oil
Olive varietals and their aroma and flavor profiles
Palate development; a guided tasting of five olive oils
How to choose, store, and where to buy quality olive oils for your pantry
Maia Hirschbein holds a Masters in Food Culture and Communications at the University of Gastronomic Sciences in Piedmont, Italy. As part of her Masters research, Maia completed one of the most comprehensive studies of California olive oil, in which she traveled and met with producers throughout the state. She now works to grow consumer awareness of California oil by working with producers around the state, and teaching tasting workshops for both home cooks and for chefs. Maia first tasted freshly milled olive oil for the while working an olive harvest on a small farm in Tuscany, which inspired her obsession with olive oil back at home in California.