Olive Oil Lovers Tasting Series - 7 August 2020 @ 12PM EST

Olive Oil Lovers Tasting Series - 7 August 2020 @ 12PM EST


Bring your love of olive oil to the next level with Olive Oil Lovers' EVOO Tasting Series. You'll join a group of fellow olive oil lovers in a private Zoom call alongside expert taster Alexis Kerner, who will be your guide as you discover the joys of extra virgin olive oil. Alexis is a born foodie, with tons of knowledge and passion for olive oil. Not only will she transform how you taste and appreciate olive oil, she'll also share great tips about how you can incorporate olive oil into your everyday meals and snacks.

The class instruction includes:

  • an overview of olive oil production and why quality production matters
  • how a master taster works & judges olive oil
  • notes on the olive varieties, flavors and nuances of each oil
  • example food pairings that bring out the best in your oils

Each class runs approximately 75 minutes, which includes 15 minutes of Q&A at the end of the session.

Price of class includes 3 x 100ml bottles of extra virgin olive oil. The oils featured in this session:

Entelia (Crete, Greece)

Frantoio Franci Olivastra Seggianese (Tuscany, Italy)

Oro Bailen Picual (Jaen, Spain)

Spain, Italy, Greece
Crete, Jaen, Tuscany
Koroneiki, Olivastra Seggianese, Picual
Extra Virgin Olive Oils
Fall 2019
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
3 x 100ml (3x 3.34 oz)
Crete, Jaen & Tuscany
Koroneiki, Olivastra Seggianese, Picual
Fall 2019
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Frantoio Franci, Kreta Food, Oro Bailen
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Expert Instructor

Alexis Kerner

Alexis Kerner
Alexis Kerner, born in Philadelphia, is an expert olive oil taster who has resided in Seville, Spain for almost 20 years. She received her undergrad in Environmental Science from Connecticut College and her title as Expert Olive Oil Taster from the International Olive Council and the University of Jaen in Spain and has been trained under top Spanish olive oil tasters, Brígida Jiménez and María Paz Aguilera. Alexis serves on the international juries for the Ovibeja in Portugal, The London Olive Oil Competition, EVOOLEUM and TerraOlivo in Jerusalem. She has also been recognized as a member of the Associate Savante Registry that demonstrates tasting skill. In 2014, she founded The Olive Oil Workshop, a company that strives to educate buyers at all levels in order to empower consumers, promote good olive oil, and support producers in a difficult market.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.