Wednesday, January 25, 2012 7:00 - 8:00PM
Extra Virgin Olive Oils
(EVOOs) are varied in taste. The multiplicity of tastes and aromas make
olive oil attractive to consumers who are looking for taste sensations
to match each meal.
You can create
harmonious flavors by pairing olive oil with food. It is similar to
pairing wine and food. There are basically two distinct ways to pair
olive oil with food: complimentary and contrasting.
- Complimentary flavors: blend of two similar ingredients where you do not overpower primary flavors
- Delicate oils (mild) will enrich and complement subtle flavors like fish, mushrooms, mayonnaise, seafood pasta and baking.
- Robust oils will enrich and complement heartier foods like read meats and rich pastas.
- Contrasting flavors: tasting each ingredient separately, which can
add interest like drizzling robust oil over fresh mozzarella or
drizzling medium oil over pecorino cheese.
In this class we will explore how different types of olive oil pair with
foods. We will begin by tasting three different oils: mild, medium and
robust. Then combine them in various ways with foods such as tomato,
fresh mozzarella, greens, bean paste, and even chocolate.
You
will come away with a greater appreciation of the rich and varied ways
that the taste of olive oil can enhance and embellish a dish, and add
additional flavor dimensions to very simple ingredients.
|
