AN OLIVE OIL MASTER CLASS:
The new harvest is NOW!
Join us for another fun and educational event at the Third Avenue Location as we celebrate the early harvest and new season!
Right now in Andalucía and Catalonia, the first olives of the season are being picked and pressed within hours. What comes out is nothing like what's in your kitchen — green, bitter, and peppery enough to make you cough. That cough is caused by a compound called oleocanthal, and it is strongest in the early harvests.
AN OLIVE OIL MASTER CLASS
Friday, November 20 · 7:30pm
252 Third Avenue at Union — the Copa y Caña location
$55 · 40 seats
In this master class, our guest Dr. Tassos Kyriakides from the Yale School of Public Health will guide us through the science and composition of this magical elixir - EVOO. With our true friends and collaborators García De La Cruz Olive Oil, we'll dive into what's actually in olive oil and what the research says it does. We'll explore how to taste it properly — the colored glass, the slurp, the way we suggest approaching the taste of an oil - and we will, of course, cover the Spanish varietals: why Picual behaves nothing like Arbequina, and what puts Spanish oil in class by itself. So join us for an evening of education, tapas, wine, prizes, and of course, tons of oil.
You'll never buy a bottle the same way again.
The new harvest is NOW!
Join us for another fun and educational event at the Third Avenue Location as we celebrate the early harvest and new season!
Right now in Andalucía and Catalonia, the first olives of the season are being picked and pressed within hours. What comes out is nothing like what's in your kitchen — green, bitter, and peppery enough to make you cough. That cough is caused by a compound called oleocanthal, and it is strongest in the early harvests.
AN OLIVE OIL MASTER CLASS
Friday, November 20 · 7:30pm
252 Third Avenue at Union — the Copa y Caña location
$55 · 40 seats
In this master class, our guest Dr. Tassos Kyriakides from the Yale School of Public Health will guide us through the science and composition of this magical elixir - EVOO. With our true friends and collaborators García De La Cruz Olive Oil, we'll dive into what's actually in olive oil and what the research says it does. We'll explore how to taste it properly — the colored glass, the slurp, the way we suggest approaching the taste of an oil - and we will, of course, cover the Spanish varietals: why Picual behaves nothing like Arbequina, and what puts Spanish oil in class by itself. So join us for an evening of education, tapas, wine, prizes, and of course, tons of oil.
You'll never buy a bottle the same way again.
Our Friends
Joining and guiding us this evening are these incredible guests:
