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Olive Oil Sensory Short Course with Paul Vossen

Type of Event Class, Workshop
Ramekins Culinary School & Inn
Ramekins Culinary School
Sonoma, CA
United States
First Year of Event
Led by Paul Vossen, UC Cooperative Extension. In-depth training for olive oil producers, blenders, marketers, processors, chefs, and consumers. A mixture of tastings, lectures and demonstrations provide theory and applied experience in evaluating olive oils and using olive oils with food.
Date(s)September 10, 2010 - September 11, 2010