2016 Extra Virgin Olive Oil Event Series featuring Redoro in Toronto

Extra Virgin Olive Oil Event Series

Extra Virgin Olive Oil Event Series held at Buca

I had the pleasure of attending an Extra Virgin Olive Oil (EVOO) Event Series last night featuring a world renowned olive oil expert, Angelo Tramonti, with fellow food bloggers and influencers in Toronto.

We were allowed to bring a guest with us and the event was slated to run from 6 to 9 p.m. on a Tuesday at the restaurant Buca on King Street West.  

It was an intimate extra virgin olive oil Tasting Master Class with specially made food and cocktail pairings featuring the Redoro family’s own olive oil.  I was quite excited since the event was put together by the Italian government and the European Union and sounded very fancy but I wasn’t sure what to expect from the event either — would there be enough food to tide us over for dinner or just straight olive oil tasting with minimal food?  These were the questions on my mind that night as it approached 6 p.m. 😄

 Buca-restaurant-cellar

Beautiful part of the Buca restaurant to enjoy the tasting event in

 Redora-EVOO-posters

Redora EVOO posters for the event

 3-types-of-extra-virgin-olive-oil

The three types of EVOO that we sampled that night

 Buca-restaurant

You can see the gift bags in the back here

 information-about-EVOO

Phamplets on our table with information about the brand and EVOO

 table-set-up

The set-up for the table

When I arrived at Buca just before the 6 o’clock mark, I was led graciously down the stairs by the staff to the left of the main area in the restaurant where there was a dimly lit private dining room all set up for the event.  Each table was set up with some glassware, bottles of the Redoro olive oil, samples of olive oil, and the usual cutlery.  Near the bar area, there was a table set up with the gift bags that we were going to receive.  Some bottles of the Redoro olive oil were also set up next to the large posters.

As I mixed and mingled with fellow food bloggers, the event didn’t actually begin until 6:30 p.m.  Everyone took their seats and we were introduced to Elizabeth Johnson who was the Brand Manager for the Green Seed Group and part of Flavor Your Life who was running the event.  After that, she passed on the rest of the time to Angelo Tramonti, the main star of the event — the world renowned olive oil expert — who spoke to us about the Redoro extra virgin olive oil history, brand, and everything that we needed to know about extra virgin olive oil in general.

 Elizabeth-speaking

Elizabeth, the brand manager, speaking

Angelo-Tramonti-speaking

World renowned olive oil expert, Angelo Tramonti speaking

 Redoro-Extra-Virgin-Olive-Oil

Redoro Extra Virgin Olive Oil. So fancy!

It was a very educational session and I learned many things and fun facts about extra virgin olive oil that I never knew about before:  I learned that extra virgin olive oil is made by pressing without heat or chemicals, a process known as “first cold pressed”, which is the freshly pressed juice of olives.  Extra virgin olive oil contains polyphenols, vitamin E, and many other natural antioxidants that are the oil’s own natural preservative.  It is good in good fats which helps to lower bad cholesterol and increases good cholesterol.

I learned about why extra virgin olive oil is used solely for salads, breads, or on top of fish but never cooked above a certain temperature otherwise it will ruin the process in which the olive oil was derived from the olives.

I learned that more and more people are using olive oil in their everyday diets than ever before due to its many health benefits.  The stats of olive oil usage grew in almost every country in the world, especially in Japan, where there was a 400% increase of olive oil use!

There were three samples of the extra virgin olive oil on our tables — two in small clear glasses and one in a blue dome-shaped glass.  Angelo taught us how to “slurp” the olive oil to really get to know the taste of the olive oil but I think most of us in the room were too shy to slurp out loud haha.  It was definitely an interesting experience.  The extra virgin olive oil definitely was rich and high quality in taste.  As a sipped on the EVOO, I could feel its smoothness run down my throat and there was a slight heat too.

 Redoro-Extra-Virgin-Olive-Oil-three-types

The three types of Extra Virgin Olive Oil that we sampled

We were served a basket of bread and some sliced green apples to go with the olive oil tasting.

 Bread

Bread for the olive oil

 sliced-up-Granny-apples

You can see the sliced up Granny apple too

 Olive-oil-on-bread

Olive oil on bread!

After learning all about the Redoro extra virgin olive oil and the olive oil tasting, it was then time for us to try the specially made hors d’oeuvres of the event!  I was very excited for the actual food haha.  I think most people were too since it was dinner time and we all were hungry.

The servers at Buca each brought out different platters of the hors d’oeuvres.  There were a lot of them and each one contained elements of the extra virgin olive oil in the making of the finger foods.

First, we were served Stuzzchini, a Gorgonzola and apple moutarda Ricotta di buffalo and melanzane (it had eggplant in it) and it was really good!

Stuzzchini

Stuzzchini
-Gorgonzola and apple moutarda Ricotta di buffalo and melanzane

The Olive Ascolanes were fried olives stuffed with sausage.  It came out of the kitchen piping hot so we needed to be careful when eating it.  It was also really good — actually, everything we ate that night was delicious!

Olive-Ascolanes

Olive Ascolanes
-fried olives stuffed with sausage

I didn’t get the name of this appetizer, but this crostini had cheese and asparagus on it.  The cheese on this smelled amazing!

 Asparagus-and-cheese-on-a-crostini

Asparagus and cheese!

The Orata was raw sea bream from Cyprus, cedro lemon, sea asparagus, rosemary, with olive oil that was served on spoons.  It was a beautiful presentation and I really enjoyed this one!  The sea bream was so fresh and the olive oil paired so well with it.  I must have had at least three of these raw sea bream spoonfuls!

Orata

Orata
-raw sea bream from Cyprus, cedro lemon, sea asparagus, rosemary, with olive oil served on spoons

The Burrata Pizza was a really thin pizza with preserved tomato, basil, burrata cheese, and olive oil.  I loved this pizza because it was so light and I could really taste the tomato.  The burrata cheese was so fluffy and soft too!  I could eat this any time of the day. 😀

Burrata-Pizza

Burrata Pizza
-preserved tomato, basil, burrata cheese, olive oil

Burrata-Pizza-in-hand

This was absolutely delicious!

The Nodini were warm bread knots with olive oil, rosemary, garlic, and sea salt.  This looked so cute with all the bread knots sitting on the plate.  The garlic and sea salt were a good touch to the bread knots.

Nodini

Nodini
-warm bread knots with olive oil, rosemary, garlic, sea salt

We tried the Prosecco, an Italian sparkling wine, to go with the hors d’oeuvres.  It was bubbly and not strong tasting at all.

 Pouring-Prosecco

This bartender pouring the Prosecco for us

Prosecco-in-glass

Prosecco

It was really nice that they were very generous with the hors d’oeuvres.  The servers kept coming out with more and more platters of each type of hors d’oeuvres more than once.  We quickly got full from all the food!

 Food-and-drink-in hand

A happy camper right here with food and drink! 😀

We were able to chat with Elizabeth, the brand manager, for a bit and I found out that she flew in for the event from Connecticut just for the day!  Hopefully they have more events in Toronto in the future; I really enjoyed the event.  It was very well organized.

Olive-Oil-Gelato

Olive Oil Gelato

Last but not least, we were surprised with a dessert also inspired with the extra virgin olive oil ingredient!  It was an Olive Oil Gelato in a little glass cup.  It tasted incredibly smooth and definitely like ‘olive oil’.  Its ultra smooth texture also reminded me of how avocado gelato tastes.  It was such a unique gelato since I have never had olive oil as a flavour before.  It was really good!

 

Olive-Oil-Gelato

This shot was taken by Betty. I wanted to share this one too because hers really shows the drizzle of olive oil on the gelato. Thanks for the photo, Betty! 🙂

 photo-with-Angelo-Tramonti

We got a photo with Angelo Tramonti too

 business-cards

Business cards from Angelo and Elizabeth

Before we left for the night around 8 p.m. (the event ended quite early before its suggested time of 9 p.m.), we got a gift bag.  After I got home, I was so impressed with the contents of the bag!  Flavor Your Life really went all out to help us know more about their brand and so that we can help them spread the word about the many uses and benefits of extra virgin olive oil!

 gift-bags-on-counter

This was the line of gift bags for everyone to take home

 EVOO-gift-bag-contents

This photo taken the morning after at home when I opened up the tote bag to see what we were given

 Redoro-extra-virgin-olive-oil-packaging

The Redoro Extra Virgin Olive Oil is bottled like a fancy wine!

Thank you again to Flavor Your Life for inviting me to the event — my first olive oil tasting event — and to Buca for the service and delicious food! 🙂

Buca-exterior

This event successfully held at Buca

FTC Disclaimer:  Although Flavor Your Life invited me to a complimentary tasting to showcase the Redoro Extra Virgin Olive Oil products, the opinions expressed here represent my own and not those of the companies.

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About stenoodie

I'm a stenographer, foodie, avid traveller, and a really silly person if you get to know me well enough. =)
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One Response to 2016 Extra Virgin Olive Oil Event Series featuring Redoro in Toronto

  1. Pingback: First Time at Uncle Tetsu’s Japanese Cheesecake! | stenoodie

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