UC Davis Olive Center Olive Oil Sensory Short Course with Paul Vossen | The Olive Oil Source
 

UC Davis Olive Center Olive Oil Sensory Short Course with Paul Vossen

Type of Event Class, Workshop
Location Ramekins Culinary School & Inn
Ramekins Culinary School
Sonoma, CA
United States
lkbell@ucdavis.edu
Website Website
Reference
First Year of Event
Frequency One-time
Led by Paul Vossen, UC Cooperative Extension. In-depth training for olive oil producers, blenders, marketers, processors, chefs, and consumers. A mixture of tastings, lectures and demonstrations provide theory and applied experience in evaluating olive oils and using olive oils with food.
Date Sep 10, 2010 - Sep 11, 2010