What I Learned from an Authentic Virtual Italian Cooking Class

I recently attended a virtual Italian Cooking Class and while I wish I was ACTUALLY in Italy, this was still a great experience. The class was part of the Flavor Your Life Campaign that aims to educate North American consumers about authentic extra virgin olive oil from Europe.

Flavor Your Live is empowering consumers by educating them about the rich history and delicious properties that these oils display—and sharing the delicious extra virgin olive oil culinary culture that’s been harvested in Europe for generations.

I loved being able to connect with other influencers during the event – the chat feature was going strong – and share our favorite recipes and ways to utilize olive oil.

Now, I thought I knew a decent amount about olive oil but I learned even more from Alissa during the virtual class. Here are some of my favorite facts about extra virgin olive oil from Europe.

• Extra virgin olive oil is made by pressing olive oil, without heat or chemicals; it’s known as the first cold pressed olive oil.
• Olive oils are tested for peroxide values. Lower values indicate fresher oil and more rapid processing.
• Extra virgin olive oil is virtually free of acidity—below 0.8%. If the percentage of oleic acid (fatty acid) is too high, it indicates improper production and rancidity.
• A panel of trained, expert tasters tests for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra Virgin rating.
• Between use, store your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening.

During the virtual cooking class, we got to watch Chef Zanni make an incredible saffron risotto. Again, I wish I would have been there tasting it but looking through the screen was a close second.

He also made an Italian sausage and broccoli risotto and a rice salad with zucchini, cottage cheese, and cherry tomatoes. YUM. Seriously, was drooling through the screen.

Each of these recipes used extra virgin olive oil from Le Stagioni d’ Italia. Here are some fun facts about this brand. Scroll down to see the three recipes he made during the virtual Italian cooking class!

• Le Stagioni d’ Italia takes great pride in bringing authentic Italian foods from seed to shelf, selecting seeds, harvesting crops, and packaging foods in their state-of-the-art production facilities in Northern Italy.
• Le Stagioni d’ Italia’s short, fully traceable supply chain is guaranteed sustainable and the great care they take with processing creates exceptional taste.
• 100% Italian Extra Virgin Olive Oil is the first cold pressed olive oil from the first round of extraction of fresh, intact olives—it has not been heated during processing, so it retains its full nutritional value.
• Harvested in Italy, it is vegan, gluten free, and contains no additives or preservatives.
• It has a robust flavor of artichoke and almond, with a medium bitter and spicy aftertaste, as well as a green, ripe, fruity aroma with a leafy feel.
• 100% Italian Extra Virgin Olive Oil typically retails for $19.99 for a 500 mL bottle.