Olive Oil 101 is part of Del Posto's Passport to Italian Cuisine, a ten-course series of cooking classes in collaboration with Food & Wine magazine.  

Olive oil is the lifeblood of the Italian Peninsula. Follow Nicholas Coleman, the country’s foremost Oleologist (that is, olive oil specialist) on a journey through the process of olive oil production.  The presentation highlights the unique organoleptic qualities of the oils produced in the varied microclimates and soils found in the region and pairs them with the appropriate cuisines.  These tastings are accompanied by a series of breathtaking photographs showing the entire olive oil production process from tree to mill, including harvesting techniques and pressing methodology.  Proper storage, health benefits and structured methods for selecting olive oils will also be discussed. Students will have the opportunity to sample regional olive oils as well as the dishes that pair perfectly with each.

This class gives attendees unprecedented access to the exclusive world of Italian olive oil production and exposes them to the varied aromas, flavors and textures of the finest olive oil. 

Class will include:

Welcome Bellini and Del Posto signature snacks

Take home recipe booklet

Signature Del Posto “Cucina Kit” including Del Posto apron and a small tool or two used during the class

Bastianich and La Mozza House Wines served throughout

Samples of the dishes featured  or a seated meals (applies to Pasta classes; Mozzarella Class; Dough Class; Grandma’s Classics).

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