Olive Oil - Sensory Evaluation
The Boston Olive Oil Club is pleased to announce a special Sensory Evaluation Class on Thursday June 27th, to be taught by visiting olive oil miller Pablo Voitzuk.
The class is geared towards chefs, buyers, importers and serious enthusiasts who wish to gain a more solid understanding of what constitutes a top-notch oil vs. a mediocre or defective oil.
Attendees will train on recognizing common defects in oils (rancid, fusty, winey) while familiarizing themselves with positive attributes (tomato leaf,… Show more
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at E. J. Thomas Hall - The University of AkronThu 1/9 7:30p