When the news about an international olive oil scandal became public knowledge a few years back, people were unsure of where to turn for “true” extra virgin olive oil. For over 20 years, Formaggio Kitchen has dedicated itself to creating and maintaining relationships with small olive oil farms from around Europe. It is these relationships (in addition to frequent visits!) that gives them confidence in the quality of every single one of their olive oil producers. One of the key figures behind their exceptional selection is Tim Bucciarelli, Formaggio’s olive oil buyer/importer. In this amazing and in-depth class on Sunday, January 24 at 5:30 pm, Tim will use his years of experience to explain the history of olive oil, the process of production and, most importantly, he will show you how to tell the difference between “good” and “bad” olive oil. In addition to a sampling of at least 8 different new harvest olive oils, Tim will also demonstrate some classic regional dishes that highlight olive oil. NOTE: This class is held at the classroom annex, not the retail location. The annex is located at 67 Smith Place in Cambridge, and they highly recommend reviewing the directions available at http://www.formaggiokitchen.com/classes/?utm_source=dont_forget_details_11_11&utm_medium=email&utm_campaign=full_class_schedule_text. Please be aware of their cancellation policy. Register on line in advance. General Admission, $55.00 per person.
