A Collaboration of the College of Physicians, the Geographical Society, and the Monell Chemical Senses Center
Emcee: Emilio Mignucci from DiBruno Brothers
What is Oleocanthal and Why Should I Care?
Believe the hype and learn the science behind the healthfulness of olive oil with Monell scientists Gary Beauchamp and Paul Breslin.
Follow the exploits of olive oil across time and territory with Sara Baer-Sinnott, President of Oldways, a non-profit food and nutrition education organization, with a mission to inspire healthy eating through cultural food traditions and lifestyles.
Discriminating consumers will learn the differences in taste and quality between olive oils, how the oil is graded, and how it can be best-stored. This presentation by Eryn Balch, President of the North American Olive Oil Association will include olive oil tastings.
Following the presentations will be science demonstrations and a reception with tasting tables featuring dishes prepared with olive oil, wine and beer and a specialty olive oil cocktail.
$75 for presentations, reception and gift bag
$100 also includes name in program booklet, reserved seating, and a $25 tax-deductible contribution