Where
Paso Robles Inn
1103 Spring Street
Paso Robles, CA 93446
Parking - Free parking is available in the 10th street parking lot at the corner of 10th & Spring St. If this lot is full, street parking in downtown Paso Robles is also free.
Driving Directions
Contact
Dionne Good
California Olive Oil Council
dionne@cooc.com
888-718-9830
Olive Varietals:
A Comparative Tasting
During this morning session we will focus on the flavor characteristics associated with types of olives, tasting both typical and atypical samples of specific varieties. After a quick review of sensory assessment basics, we will taste several oils, and then experience the effect of their flavors when paired with food.
Please note: If you are paying with a credit card for this event it will be listed as a Paypal payment on your credit card statement.
Please avoid wearing scented products including body sprays, perfumes, lotions, or hairspray as it will interfere wtih the olive oil tasting experience. We suggest that you do not eat or drink coffee 30 minutes prior to the start of the class.
Sorry No Refunds.
Presenters: Nancy Ash and Sandy Sonnenfelt
Nancy Ash, nancy@nancyash.com
Nancy is an enthusiastic teacher who enjoys sharing her olive oil expertise with groups large and small. As an original member of the COOC Taste Panel, Nancy has over 15 years’ experience tasting thousands of oils, and serves as the COOC Education Coordinator. She has provided sensory assessment training for the USDA Panel based in Georgia, and developed a National Panel for the country of Albania. Nancy received certification as a Taste Panel Supervisor from Italy’s O.N.A.O.O in December 2005, and is also a member of the UC Davis Olive Center Taste Panel. With over 25 years of experience in the specialty foods industry, Nancy provides marketing services to domestic and foreign olive oil producers through her company Strictly Olive Oil.
Sandy Sonnenfelt, ssonnenfelt@mhfoods.com
Sandy is a trained olive oil taster and tastes oils for the COOC, UC Davis and the UCCE Research panels. Originally from South Africa, Sandy and her husband grew melons and peppers for export to Europe. She and her family then lived on the kibbutz in Israel, where she worked in the almond, avocado and persimmon orchards, as well as the kibbutz kitchen. The next port of call was Oakland, where she became a part of the kitchen crew at Curds and Whey. Later she joined Auntie Pasta, as the Executive Chef, where she helped develop a highly successful wholesale prepared food program. Sandy currently manages the prepared foods program for The Pasta Shop, a retailer of national repute.
