⦁ Olive oil, its history and characteristics
⦁ The cultivars, their distribution throughout Italy and the world
⦁ Harvesting and pressing (guided visit to the mill)
⦁ How to read the label
⦁ How much fine extra virgin olive oil costs
⦁ Evaluating an extra virgin olive oil
⦁ Tasting of three oils produced by us and comparison with a commercial oil
⦁ Suggestions for how to pair it and use it in cooking
This course lasts two hours. It starts at 2:30 pm and finishes at 4:30 pm.
The lesson will be held in our mill in Canino (the address and map can be found on the last page)
Italian or English (to be determined when the reservation is made).
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