Tastings

Do you know the palm oil and nut, avocado or copra oil?

In this workshop you will be able to try them, also sesame, cocoa butter, or argan oil ... we will discover a great number of oils and their culinary uses.

After we will focus in olive oil, "the liquid gold": its differences with maize, sunflower or soybean oils; origins, history and curiosities, nutritional aspects, production, qualities, culinary applications...

Fruity, macaroon, bitter, sweet, with herbaceous notes, fluency, doughiness,
intensity, , these are some attributes of the extra virgin olive oil, which you will learn to find out and appreciate among the different samples and varieties.

Our expert will guide you through the tasting of 12 extra virgin olive oils from different denominations of origin, national and imported (from France, Italy, Portugal and Greece), as well as several extra virgin oils from different Spanish olive varieties: Arbequina, Arbosana, Manzanilla Cacereña, Cornicabra, Hojiblanca, Carrasqueña, Picual, Millarenca, … and some interesting coupages.