Today, the main focus of the class was Olive Oil. We began the class with a discussion about the reading from the previous night, which explained what Extra Virgin Olive Oil (EVOO) was, and different the different factors that effect the flavor of different olive oils (region, handpicking, seasonal considerations, pressing, varietal differences, etc.) With a broader knowledge of olive oil, we examined and tasted four different types of olive oil: Roi, Whole Foods 365 Everyday Value, Colavita, and California Olive Ranch. Some tasted the oil with bread, and other in the professional way.

 

Following our oil tasting, we did a mini research project that exposed us to different types of food labels and their meanings. We found that nearly all of them were deceiving and didn’t live up to their labels. Many producers found loopholes and therefore didn’t fulfill all that they guaranteed. We learned that we would have to dig a little deeper than labels in order to find truly organic, natural, good quality food products. We went to Stop ‘n Shop and put our new knowledge to work by browsing through the store and taking a thorough look at the labels. We took pictures of food products that we did and didn’t trust.

We took our oil tasting to another level in Ms. Stuart’s kitchen. Instead of eating the oil plain, we combined the Whole Foods oil with Barilla pasta and cheap Parmesan cheese. In another bowl, we put a $9 box of pasta from Formaggio, the California Olive Ranch oil, and Parmigiano Reggiano Cheese. There was no doubt about which pasta was better. Even though good quality food is more expensive, it can be well worth the extra money for a better taste.