This coming Monday, March 25th, food scientist Suzanne Pecore from General Mills will be conducting a class at Beyond the Olive guiding attendees through a series of taste tests while discussing:
- Basic Tastes, Aroma & Aromatics, Mouth-feel & Textures
- Good Oils Gone Bad: Recognizing Rancidity and Other Defects
- Olive Oil Tasting: Good vs Bad (tasting a variety of California extra virgin olive oils, exploring their unique qualities)
Next up: Hors d’Oeuvres & Cocktails Cooking Class on April 15th.