Despite its popularity & history over millennia the true nature & use of olive oil remains obscure to most consumers. Precisely what constitutes so-called "extra virgin" & why it's preferred over other grades of olive oil is not widely known, as much among the people who use it as those who produce it.

And more, how the various styles are best employed as a food condiment, on what dishes & in what quantities is a precision clouded by a false perception that olive oil is a generic product with little variation.

Understanding the nature of olive oil & appreciating its many & varied uses is a key to utilizing it to its best advantage, both in terms of health & flavour. It's also a key to assisting growers determine the best style of oils to produce for their selected market.

This four hour, multi-dimensional presentation explores the history, production & essential nature of Premium (extra virgin) olive oil & directly relates it to its use in food & cooking.

A professional chef will prepare dishes on the spot, specifically using traditional & modern recipes designed to highlight the unique relationship olive oil has in gastronomy.

Participants, which will be limited according to the nature of the venue, will have an opportunity to taste the dishes & discuss methods with the chef & other presenters.

Outline

1. Introduction
   Including history of olive oil, definitions, value of Premium (extra virgin) olive oil, the consumer's role in quality & packaging/labelling.
2. Guided assessment of selected styles & flavours
3. Cooking & olive oil
4. Cooking demonstration
   Includes using oils already assessed in specially selected dishes.
5. Food tasting & discussion