Becoming an olive oil sommelier

In September I will be moving back to Italy to teach and do research at the University of Gastronomic Sciences in Pollenzo (picture above), which is associated with Slow Food. This is an amazing place for anyone interested in the history, culture and future of food in the world. Besides teaching an anthropology of food course, I hope to indulge in a little formal learning of my own: I would like to become an olive oil sommelier.

This is something I have been interested in for a few years. As far as I know, there are no courses offered in Canada (surprise, surprise). I looked into a few courses in Italy when I was still living in Umbria but had no idea which were above-board. The problem is there are two serious courses, as far as I can tell. There is a course offered by the Italian Sommelier Association (AIS), whose main focus has traditionally been wine. The other course is offered by the The National Organisation of Olive Oil Tasters (ONAOO), who only specialise in olive oil. Who knew it could be so complicated.

I hope I can find a course that covers the history and culture of olives, as well as the science and art of tasting oil. All I know is there is a big, beautiful world of olives and oil that I want to learn more about.

Slow Food dinner at the Pair Bistro

As some of you know, I am involved in the Slow Food movement here in Vancouver and in Italy. I have been working with Janis and Todd at the Pair Bistro to put together a dinner that reflects local, sustainable and seasonal food. We would like to invite all Slow Food members and non-members to join us at Pair Bistro for this meeting of like minds and taste buds:

Pair Bistro Slow Food Dinner
March 28th, 2007, 7 pm
3763 W.10th Ave. (near Alma)
Tel. 604-224-7211
e-mail: info@pairbistro.ca
$40 (members)/ $50 (non-members) per person
+optional wine pairings $25
(tax and gratuity not included)

Pair Bistro truly reflects the Slow Food philosophy by bringing local products and culinary know-how together to be enjoyed in good company. Join Janis and Todd for a special ‘slow’ dinner at their Point Grey neighbourhood bistro. This meal will showcase local food and down to earth cuisine, which will include many small informal courses and amuse bouches. Over the past few seasons, Janis has become increasingly involved in the UBC Farm. She would like to take this opportunity to share with you the wonderful activities going on at the farm, which has a strong commitment to sustainable food production. In keeping with the UBC Farm values, the menu will be chosen based on fresh, seasonal, local produce and meats. This culinary adventure will be accompanied by carefully selected BC wine pairings. We would like this to be an informal evening where you can meet new people who are enthusiastic to learn more about local food, enjoy simple pleasures and take time to eat slowly with friends.

Reservations and deposit (a credit card number will do) must be made before March 26th through Janis at the Pair Bistro (tel. 604-224-7211 or e-mail: janis@pairbistro.ca). Book early because there are only 34 seats available in this cozy restaurant and no walk-ins will be accepted. Unfortunately, we are unable to offer a vegetarian option for this meal.

For more information on the UBC Farm, visit: http://www.landfood.ubc.ca/ubcfarm/

EVOO: What next?

Happy new year!

I couldn't help but comment on this new expression that is supposedly going to be included in new dictionaries. What is going on with our language?

Evoo: it sounds like voodoo but it is just the latest Rachael Ray-ism. Ray, the ubiquitous TV 'chef', says that it just took her too long to say extra virgin olive oil over and over on her show, so she came up with this expression. Slow down, Rachael! I know we can't always take the time to cook an elaborate meal that takes more than 30-minutes but slowing down is generally good. It gives you time to stop and smell the evoo before you toss it into the pan.