Around the World Soirée: Olive Oil with Tim Jepson
From Tree to Tasting—and How to Find the Best
Around the World Virtual Soirée (4/4)
Sunday, March 28th at 5pm Eastern Time
Olive oil used to be simple: you bought a bottle, any bottle, mixed up a salad dressing or poured some in a pan, and that was it. Not any more. Choosing, using—and tasting—olive oil has become one of the pleasures of eating, with almost as many associated subtleties and variations as choosing and drinking wine. We’ll enjoy a brief introduction to olives, from their 6,000-year-old human history and many hundreds of different varieties to the ways, past and present, in which they have been harvested and turned into oil. Then we’ll look at what makes a good oil—why it is that you want hand-picked, first pressed, and cold-pressed oils, and why as an olive oil you can’t simply be a virgin, you have to be extra virgin.