This is a sponsored post full of wonderful Italian opportunities PLUS an amazing recipe using olive oil. Make an Olive Oil Semi freddo with Balsamic Strawberries and Peppered Olive Oil Tuiles, that’s how versatile olive oil can be. Then let me tell you How you can become an Olive Oil Sommelier …………….
I am very lucky to work with Italian Food products for part of the week, and there is always a constant parade of interesting people, from chefs to producers popping by our office to say hello. This week was no exception. I got to speak to an Italian Olive Oil Sommelier and judge who spends an equal amount of time both here and in Italy running olive oil tastings and workshops. We spoke about how EVO’s ( extra virgin oils) are produced in different countries and the countries that produce exceptional oils and why. Although it is imperative that we support the produce of our own country it is also important to acknowledge that some countries have a thing or two to teach us considering Australia was not on the map when the Europeans began cultivating olives and pressing oil. We have a young industry. I was shocked to hear ads on social media telling consumers that all oils from Europe are inferior and old and we should not buy them. Promoting a product with misinformation only creates a narrow minded consumer, and that benefits no one. Discuss
In my house we go through litres of Olive Oil. My previous jobs have given me the opportunity to represent Spanish, Italian and Australian oil producers, (one of my favourites is Alto) and I have tasted rivers of the pungent golden stuff, yet I can’t say that I am any kind of expert. How I would love to become an Olive Oil Sommelier.
Are you a food obsessed person who would love to learn about Olive Oil in Italy?
Image from www.irvea.org website
Well you can combine a trip to Italy with a bit of education. Here’s how it works.
This is a 5 day professional training course to study and improve your knowledge and appreciation of olive oil, gastronomy and wine, with degustations and cooking demonstrations. Spend the mornings 9am to 2pm in the classroom at the Casanova Wellness Centre in San Quirico d’Orcia near Siena and the afternoons enjoying guided tasting tours, dinners and visits to olive mills and wineries in the beautiful Montalcino region. Get all of the amazing details and prices from the PDF above.
This course is conducted in English
Are you saying Olive Oil isn’t your thing?
Are you interested in Charcuterie and Salumi? Then how about this………
Where: IRVEA Academy of Pork Didactic Center
Via Lasagni 29 – Bagno di Reggio Emilia
This programme is also 5 days covering both theory and practical tuition everything from livestock rearing to matching food and wine. You will learn the secrets of how to salt, spice and cure your way to Porchetta, Culatello, Pancetta and Salami or attend classes in pasta making and best of all, enjoy lunches with the products you produce. Special accommodation prices apply at www.hotel-reggioemilia.com along with plenty of other opportunities to get involved with amazing food related activities in the area.
The course is conducted in English
Have a look at the course details for both classes by clicking on the links above and start planning your trip to Italy.
And now are you ready for the Olive Oil semi Freddo with Balsamic Strawberries and black pepper tuilles?
- 5 egg yolks
- 1½ cups pure icing sugar
- ¼ cup Orange Juice (80ml)
- 150ml olive oil ( ¾ cup)
- 1½ cups whipping cream ( thickened cream)
- ½ vanilla bean or ½ teaspoon vanilla extract
- 3 egg whites
- 3 tablespoons olive oil
- 100gm sugar ( ⅔ cup)
- 60gm flour (2oz) plain flour
- ⅛ teaspoon salt
- 1 punnet Strawberries ( 250gm-8oz)
- 2 tablespoons icing sugar
- 2 teaspoons very good quality balsamic ( or a tiny bit more sugar if it is not so good!)
- 1 teaspoon very finely zested orange
- Beat the cream in the bowl of an electric mixer until soft peak or thick and airy. Put in the fridge till needed. Clean the bowl well then put the egg yolks and oil into the bowl and beat for 2-3 minutes or until starting to whiten and amalgamate and the mixture looks combined.
- Add the icing sugar and continue beating until thick and creamy and white ( another 4-5 minutes. Stop the mixer and add the OJ and beat til thick, fluffy and white. This does take a while and is a very important part of having a lovely light smooth semi freddo.
- Use a spatula to gently fold the cream through in two lots retaining as much air as possible.
- Pour into the mould and leave to set . Preferably overnight
- Use a smallish bowl to mix all the ingredients together till smooth. No need to beat just mix the mixture to a thin spreadable consistency.
- Set the oven to 180C 350F. Line a large try with parchment.
- Spread the mixture as thinly as possible in a round or square. Once cooked, these can be moulded over a rolling pin while still hot to make traditional tuiles. I made square ones.
- Once the mixture is spread onto the tray. Sprinkle with a little fresh grated pepper. Bake for 8-10 minutes or till golden. The thinner they are the crisper and more even they will cook.
- Cut the strawberries in half or slices and put them into a bowl. Add the icing sugar and the balsamic and toss with a spoon. Leave for several minutes for the juices to combine.
- Serve the tuiles with a slice of semifreddo and strawberries sprinkled with nuts.
IRVEA Australia +61 403 872493 email@example.com
for more details and bookings before 31st July.