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Olive Oil: 5,000 Years of Goodness

Yesterday’s olive oil workshop was an easy sell. Almost thirty Umbra Institute students filled a local enoteca to hear about Italy’s number two (after wine) food export. The first part of the workshop focused on the biochemistry of an olive, as well as its processing. The second part, on the other hand, was dedicated to the actual tasting. Students tried a range of oils, from a light Sicilian oil made on lands confiscated from the mafia to a local oil, just pressed last week. The workshop was a third in a series and will be presented in the Spring semester as well!