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Program
⦁ Olive oil, its history and characteristics
⦁ The cultivars, their distribution throughout Italy and the world
⦁ Harvesting and pressing (guided visit to the mill)
⦁ Storage
⦁ 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
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Duration
This course lasts two hours. It starts at 2:30 pm and finishes at 4:30 pm.
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Venue
The lesson will be held in our mill in Canino (the address and map can be found on the last page)
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Language
Italian or English (to be determined when the reservation is made).
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