Olive Oil Tasting & Food Pairing Workshop

Your intro to all things olive oil: learn to spot quality & pair with food, taste award-winning oils with a sommelier, share a light meal Part 1: The Tasting In this workshop you will taste four award-winning, organic olive oils pure. Just like you would with wine. Trust me on this one.You’ll learn what separates a great olive oil from a mediocre one (or a fraudulent one), how to read the label, and how to store it at home to preserve quality for longer. As your olive oil sommelier, I’ll guide you on how to taste properly: what to look for, what to stay away from. This is how you truly understand olive oil and get to experience it in its full range of flavors and sensations. Just like wine, olive oil reflects the place where the trees grew and the people behind the bottle. The variety, the soil, the harvest date — all of it ends up in the bottle, and all of it ends up on your plate. Part 2: Food pairing playground The best part: we play with pairings. You will be provided with several ingredients (savory & sweet) and will be invited to try the different oils on them. Which oil goes with raw vegetables? With legumes? With ice cream, with chocolate? What works, what doesn’t and I will explain why. You will discover your favorites and discuss them with others. The answers will surprise you — and change the way you use it. Part 3: Shared Table Honoring our Mediterranean heritage, we close the tasting with a drink and a few bites matching the olive oils we tasted. You’ll go home with a sharper palate, new knowledge, and concrete ideas to get more flavour and nutrition out of what you eat. About your host Eleftheria Karyoti is a Greek Rotterdammer and certified olive oil and wine sommelier. Until 2020 she ran Rotterdam Wine Lovers, an international wine club with 400 members. In 2026, she started Lelea Olive Oils which sources single-origin extra virgin oils directly from small regenerative and organic farms in Greece, Italy and Spain. She loves connecting farmers with food lovers and bringing people around the table. Her way of sharing a little of the Mediterranean culture she grew up with: a culture of generosity, connection, and simply good food straight from the source.