Olives and Olive Oil: A Mediterranean Tasting

Practically the lifeblood of Mediterranean kitchens everywhere, olive oil and the actual olives behind it are an essential for Italian cooking. In this class, in collaboration with Sprezzatura, you'll learn the difference between olive oil classifications (from cold-pressed to extra virgin) and taste accompanying olive varieties along the way. Plus, get tips from the team's cooks for how to best cook with olive oil, highlighting some of our favorites uses like foccacia, soups, and marinades. This morning workshop will also include a round of coffee and pastries to snack on.

Also check out other Workshops in Etna.