Saturday, May 18
At Little House Green Grocery
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Nothing can surpass a luscious extra virgin olive oil for making fresh, local seasonal produce more delicious and healthful - if only we could get locally-produced olive oil!!
Though Virginia doesn’t (yet) have its own olive oil industry, there is a next-best thing in a dizzying array of oils coming out of California, where more than 400 growers/ producers are harvesting and milling dozens of olive varietals using the latest technology.
Join us for a tutored tasting, and contribute your palate to help Little House enrich and expand their olive oil selection as we sample 6-8 blends and single-varietals, including California Olive Oil Council-certified award-winners from recent LA and NY competitions. We’ll be led in this adventure by Northside resident Stacy Luks, chapter chair of Slow Food RVa, avid olive oil hobbyist, and past proprietor of The Piquant Palate.
About Stacy: Stacy co-founded and has chaired Slow Food RVa since late 2009. She has pursued formal training in the olive oil industry and in sensory assessment of extra virgin oils both in Melbourne, Australia and through UC Davis’ Olive Center at the Robert Mondavi Institute for Wine and Food Science. As a consumer education advocate for fine extra virgin oils, she conducts seminars for the University of Richmond’s Osher Institute as well as private tastings on request.