Are you eager to learn more about flavours, aromas and transforming the texture of Extra Virgen Olive Oils (EVOO)?

In this workshop I am teaming up with David to bring to you a unique tasting experience. It combines the magic of the EVOO world with the magic of science applied to cooking through molecular gastronomy.

Olive Oil Tasting Session

In this 3 in 1 workshop you will learn:

  • how the oil is produced,
  • different commercial categories,
  • health benefits and
  • assess the quality by tasting at least three selected Spanish extra virgin olive oils.

Molecular Gastronomy Workshop

You will experiment with new ingredients, such as: xanthan gum, agar-agar, lecithin, glucose, glycerine or maltodextrine. Everything needed to transform the textures of EVOO. We will learn to make:

  • airs,
  • pearls EVOO,
  • foams,
  • powders,
  • gels,
  • infusions &
  • creating your own ‘molecular-tapas‘- simples.

Menu includes: appetisers, two large portion tapas and dessert (BYOB).

The workshop will last for 2 1/2 hours and it will be held on  13th May, 10th June y 8 July at 12 noon till 2.30pm at  Pencil & Fork workshop , cost pp £59.

Nos vemos!


Olive Oil and Molecular Gastronomy workshop