Teatro Naturale International, an Italian weekly online magazine devoted to all things agricultural, alimentary and environmental, recently announced their 5-day professional training course for people who want to study and improve their knowledge and appreciation of olive oil, and become a certified EVOO (Extra Virgin Olive Oil) Sommelier.
The description of the course and its location (in the heart of Tuscany, in Val d’Orcia), of course has me thinking about all of the great meals I could make with olive oil, but while visions of pasta dance in my head, so is the thought of how we must all remember to cook safely with our beloved EVOO and the vast number of other oils we use such as canola, peanut and vegetable, especially when frying or sautéing.
NFPA has a number of important safety tips to consider when cooking with oil, and our cooking safety web pages also provide some important statistics about cooking with oil. Check them out and share them with your friends and family, and if you love olive oil like me, you might just want to look into Teatro Naturale’s sommelier course. Maybe I will see you there!