Olive oil and Mediterranean cuisine 2

Food and extra virgin olive oil are made for each other, wherever you are and whatever you’re cooking. A finishing drizzle adds a lively, delicate, and rich flavor to dishes.
And the range of natural notes, the varietal diversity with its characteristic flavor–aroma palette is unmatched by any other fat – herbs, spicy and sweet spices, leafy greens, citrus, nuts, flowers, tomato, and green almond.

You will pair each of the four dishes with a distinctive extra virgin olive oil from four renowned regions – Sicily, Alentejo, Córdoba, and Catalonia. You will experience typical varietal and terroir notes from masterfully crafted oils by small producers.

You will learn:

• Why should you cook with extra virgin every day, applying different cooking techniques (in a pan, in the oven, on the stove). Which olive oil is for cooking and which is for a final touch on our dishes.
• Why extra virgin olive oil is unparalleled among fats - in terms of composition and health benefits, taste-aromatic characteristics, and application in the kitchen.
• Why the "Mediterranean Diet" is the most magical "diet" (without deprivation and restrictions) and what are its underlying principles.
• How to taste olive oil, how to recognize high quality, and how to choose what to buy.
• First steps on how to combine different varieties and profiles of olive oil

You will taste:

• 4 premium extra virgin olive oils from Portugal, Spain, and Italy, single-varietal and blends
• 1 extra virgin olive oil with compromised quality

You will prepare:

• A bouquet of green salads with burrata, homemade tapenade, jamón chips, and cherry vinaigrette with olive oil (delicate intensity, early harvest, Catalonia/Spain)
• Octopus braised in white wine with garlic, olive oil, and herbs (medium intensity, early harvest, Córdoba/Spain)
• Orzo risotto with mushrooms, Parmesan, and lemon thyme (medium intensity, traditional harvest, Sicily/Italy)
• Marinated strawberries with olive oil, pink pepper, and pomegranate reduction with white chocolate–basil–pistachio pesto (delicate intensity, early harvest, Alentejo/Portugal)

Lecturers: chef Ivelina Ivanova and Ana Petkova (certified olive oil sommelier)

Time: from 18:00 to 21:00

Location: Menu Cooking School, Ul. Maestro Mihail Milkov 6-8

The voucher is for one participant. 

The course is suitable for all who want to expand their knowledge regardless of their age and skills.