Mini Classes

These classes last for one and a half to two hours, either in the morning or in the afternoon. They include 5-6 oils to taste and a faulty oil to compare and contrast. They set out to answer  some of the questions most asked about extra virgin olive oil such as “what is the best olive oil to buy?” “what is the difference between ordinary olive oil and extra virgin oil?” "why is olive oil considered to be so healthy?” “what are polyphenols?” and “can you cook with extra virgin olive oil?” Some of the many misconceptions surrounding the subject are also exposed.
 
Course Content:

• Background:
  • What is olive oil?
  •   How does extra virgin olive oil differ from other olive oils?
  • Where do the best oils come from?
  • Are the phrses “first pressing” and cold pressed
• How to Taste Oil:
  • A typical all round extra virgin oil
  • What are you looking for in a good oil?
  • Basic characteristics
• Taste the Difference:
  • Oils from three or four different producing regions of the world
  • Faulty oils and fraud
  • Award winning oil

 
The classes are held at my premises in Brighton. Numbers for this course is limited to a maximum of seven. The fee for the classes is £55.00 per person (No VAT).  This covers the cost of 5-6 oils typical oils, tasting cups etc. If you are interested in joining one of the up coming classes in June and July contact me at judyridgway@btinternet.com to make a booking and discuss timings and dates.

“A truly amazing tasting class presented by Judy. Her knowledge, experience and passion for Olive Oil was outstanding. Would highly recommend these mini classes, a fabulous event to share with a group of friends or colleagues under the helpful guidance & expertise of Judy."

- Shamini Saxena, February 2024

One Day Masterclasses

​These classes commence at 10am and run until 4.00pm to 4.30pm, depending on how our palates are bearing up. Groups of four to seven should be gathered by one organiser. Groups of friends or business colleagues are ideal. I will no longer be offering single places. The courses will be held at my premises in Brighton.
The fee for these day long courses is £700.00 (No VAT) for a group of four. It includes a tasting of 11-12 extra virgin oils from around the olive oil world and a light lunch. Additional participants, up to a total group of seven will be charged at £150.00 per person.  If you are interested in gathering a group contact me on judyridgway@btinternet.com with an indication of numbers and preferred dates. There may also be opportunities for half-day classes.
 
Contents 
The class covers the following topics but there is provision for specific subjects to be included on request.
 

• What is olive oil?
• Standards for extra virgin status
• How to taste oil?
• Why taste and what to look for?
• Faulty oils and how to recognise them
• Describing olive oils
• Concept of style in olive oil
• Specific flavour characteristics
• Olive oil health and nutrition
• Origins, designations and labelling
• Importance of varieties, cultivation and harvest times
• How olive oil was and is made
• Olive oil in the shop and in the home

 
Sample Selection of oils from a class at the beginning of the 2024:

The aim is to include a premium oil from the most important growing regions of each country along with branded and supermarket own label oils.  The choice will vary from class to class, depending on availability and the various quality levels reached each year.

Spain:

• Waitrose own label Spanish, No further information given
• Merula, Arbequina (50%), Hojiblanca (20%), Piqual (15%) and the very rare and only grown in Extremadua, Marisca (15%) from family estate
• Castillo de Canena, Picual from large family estate in Jaen, Anadaclucia
• Oil No 12 Vea Early Harvest, Arbequina from family groves in Catalonia

 
Italy:

• M&S Own label Sicilian oil, Varieties:  Unknown
• Farchione branded supermarket oil, Blend of varieties sourced in the EU
• Albereto, Frantoio, Moraiolo, Leccino and Pendolino from arge family estate in Tuscany
• Lunaio, Olivastra from family farm and other local farms in Seggiano, southern Tuscany

 
Greece:

• Odysea High Polyphenol Greek oil, Koroneiki from co-operatives Greece
• Terra Creta, Koroneiki from large award winning producer in Crete.

 
South Africa

• Morgenster, Blend of Italian varieties from a single estate in South Africa

 
Palestine

• Peaceful, Israeli oil with local varieties

“We had a truly wonderful day with Judy. She greeted us with such warmth and had thoughtfully prepared an impressive selection of olive oils for us to sample. Judy’s passion and expertise were evident as she generously shared her knowledge, leaving us with a wealth of new insights.“
​

- Marianne Ebel, 16 September 2024