As we are in California, it seemed fitting to offer a short course on olive oil (there is also a course on chocolate!!).
Olive Oil Chemistry and Sensory Relationships
This short course will examine a strongly debated area in olive oil quality standards--the extent that chemical methods correlate with olive oil sensory quality.
The content of the course is directed to both a technical audience familiar with olive oil chemical and sensory methods, as well as a non-technical audience interested in the future of olive oil quality standards.
You can find out more about this short course here. FYI -there is a discount for early registration. It expires March 29, so you might want to register now.
I look forward to seeing everyone in California, it will be here before you know it!
As always, thanks for reading.
Amy Lo | firstname.lastname@example.org