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Are you eager to learn more about flavors, aromas and transforming the texture of Extra Virgen Olive Oils (EVOO)?
Mar from Mar de Olivos and David from Pencil & Fork bring to you a unique tasting experience, which combines the magic of the EVOO world with the magic of science applied to cooking through molecular gastronomy.
In this 3 in 1 workshop you will learn how the oil is produced, different commercial categories, health benefits and assess the quality by tasting three selected oils.
You will experiment with new ingredients, such as: xanthan gum, agar-agar, lecithin, glucose, isomalt, maltodrextine... to transform the textures of EVOO to make airs, foams, powders, gels, infusions, creating your own ‘molecular EVOO-healthy-tapas‘- simples!
Menu includes: appetisers, tapas and dessert (BYOB)
One-off sessions on: 13th May, 10th June and 8 July
From 12 to 2.30pm
Where: Worcester Park, KT4 7AT
Bespoke workshop available
After gaining my expertise in extra virgin olive oil tasting at Jaen University in Spain, I have now founded the "Spanish Olive Oil School". It is an educational space with the aim of sharing my knowledge about, and benefits of, this product. I have also assessed and judged the quality of extra virgin olive oils at a number of European competitions including the Armonia competition in Milan and the Great Taste and The London Olive Oil competitions in the UK.
David has twenty years of experience in developing and providing training. He has been working in Spain, US, Chile and UK developing workforce development training programs and dynamics for Universities and companies. David has a master’s degree in Chemistry from Salamanca University; he is a Certified from Harvard University in Science and Cooking. You will not only learn the HOW you will also learn the WHY.
Price : 59 £
Max Availability : 10
Difficulty : Beginner
Location : Clapham North Worcester Park