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Olive oil is everywhere, on your salad, on your steak and on your bread. So it is only natural to want to explore its origins, complex flavours and preparations further. In this masterclass, with the guidance of a qualified Olive Oil taster, we will be talking about Olive Oil as a category of food, its long and often troubled history, its classification methods, varieties and preparation methods. We will, of course, be tasting over 10 different Olive Oils during this process, from faulty batches to internationally awarded oils. You will leave knowing full well the difference between Arbequina, Picual, Hojiblanca and Cornicabra oils and understand how to pair it correctly with food. Most importantly, it is a fun experience discovering fruity aromas, challenging your taste buds and experiencing olive oil as never before.

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