All of the information about Extra Virgin Olive Oil, varieties, tastings, quality factors and uses in the kitchen
In this online course, the first thing you will be taught, by the hands of the experts Brígida Jímenez and María José San Román, is how to cook with the magnificent properties of Extra Virgin Olive Oil.
Olive oil is a World Heritage Site, a fat with great properties for health and gastronomy.
In this course you will learn how olive oil is made, the differences between the varieties, its conservation, as well as the tastings with the most characteristic oils on the market.
Brígida will speak to us about the quality parameters for each and every type of oil. We will learn the different types of oil and how to recognize them, and the main mono varieties. From the hand of Maria José San Roman we will learn different culinary techniques using virgin olive oils.
You will learn to use early oils and mature oils for different cooking techniques. You will discover how to combine and pair monovarietal varieties with different vegetables. Because each vegetable has an oil that pairs better with it.
Maria José will break the myth of frying or mayonnaise with EVOO and will even show us that oil is a very good substitute for dairy products in pastry. And of course, she, who is an expert in rice, will show us how to make a socarrat with EVOO.
Welcome to the world of liquid gold!
What you'll learn
The basic principles of Extra Virgin Olive Oil, the varieties of the oils that you can find at the supermarket, as well as, the most successful techniques and applications for this product.
This course has two main parts:
In the first part, Brígida Jiménez presents the key concepts of Extra Virgin Olive Oil and what every chef, baker or food critic should know about the oil: the differences between the types of oil, extra virgin – virgin – refined etc., as well as the main varieties of olive oil and their properties.
How to buy and conserve the oil, the elements that identify high quality, the properties of these elements and how this product affects your health.
In the second part of the course, María José San Román explains to us the principles of seasonal and mature oils in the kitchen. She shows us there are adequate varieties to use and which myths are simply myths and not true when cooking with Olive Oil.
You will learn how to make classic sauces, the famous “Charred” dish and other frying techniques with Extra Virgin Olive Oil.
Who is it for?
This course is addressed to anyone who likes to cook or simply someone who cooks with olive oil. This course gives space to learn and describe the qualities of olive oil to absolutely anyone! Even a stranger!! You will learn how to buy, conserve, consume and cook in new ways which will not only improve the flavors on your plate, but will improve your health!
Recommended instruments and materials for these specific recipes: (note: none of these are essential for this course.)
- Kitchen Robot (Food Processor)
What are you waiting for?
Learn from anywhere at your own pace.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.