For some home cooks, olive oil is a means to an end: the conductor that helps to saute an onion, or the dressing for a salad. But a growing segment of food lovers are starting to explore the nuances of olive oils and discovering they are not all created equal.
Learn about the subtle and not-so-subtle differences between olive oils (and specifically, extra virgin olive oils) at an olive oil talk and tasting event Thursday night at Thousand Pound Egg in Victoria Park.
Beth Sadowsky, owner of Fort Lauderdale-based olive oil importer i heart Olive Oil will lead the tasting event with instruction on recognizing differences in olive varietals, region of origin, production techniques, color, flavor, clarity, and acidity -- not unlike a wine tasting. The session will include as many as four oils which are sipped like wine, as well as food pairings to complement the oils.
The tasting is 7 to 9 p.m. Thursday, April 19, and the cost is $35 per person which includes four Govino stemless wine glasses used during the tasting. Space is limited. Call the store to reserve a spot or request a space on the waiting list; 954-335-7060.
The specialty store, which opened mid-December 2011, has plans for more foodie events in the near future. Ideas in the works include hosting a Florida-based beekeeper to talk about honey, a look at flavored salts, and various other food tastings. Find Thousand Pound Egg on Facebook.
Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.
