Celebrating the Extra Virgin Olive Oils from the 2011 Harvest:
An Afternoon of Tastings, Pairings, Cooking Demos, and Panel Discussion

Meet producers and taste olive oils that demonstrate the many styles, varieties, and flavor profiles of California's extra virgin olive oils. This annual event showcases the extra virgin olive oils from California’s most recent harvest. As the state’s olive oil production continues to grow, the certified extra virgin olive oils from California compete with the finest oils from around the world in both taste and price. 

>> See our Photos from Last Year's Event

1:00 – 4:00 Tastings and Food Pairings 

• Meet the producers and taste olive oils from Bari, Bozzano, Calivirgin, Corto, Katz, Lucero, McEvoy, Olivina, Pacific Sun Farms, Robbins Family, and Talcott.
• Taste a range of oils from the fruity Arbequina, to the robust, pungent and peppery Tuscan blends. Food pairings with roast beef, greens, beans, and fruits show how different oils add unique flavors to the recipes.
• Sample the Pasta Shop's signature recipes for olive oil cake and challah. 
• The Olive Oil Guessing Game:  Can you guess which olive oil is truly extra virgin?
• Make Your Own Mezze Plate:  Build a plate around your favorite dips and choose the oil to drizzle over it. Price varies.

2:00 - 2:30 "Extra Virgin? So what does that really mean and why does it matter?

Freshness, taste, and health make all the difference! Producers Dewey Lucero (Lucero Olive Oil), Pablo Voitzuk (Pacific Sun Farms) discuss their oils and the importance of knowing what makes an olive oil truly extra virgin,  why this is important, and why true extra virgin costs more.

3:00 - 3:30 Cooking with Extra Virgin Olive Oil,  “Yes, you can fry with it!"

Pasta Shop Executive Chef Scott Miller will demonstrate cooking with olive oil including how to poach, fry, confit, and sauté with extra virgin olive oil.

More more information, please call 510.250.6004.
(No charge except for purchases.)