The Museum of Food and Drink in Brooklyn will take a deep dive into olive oil, with an online talk as to how it’s made, how to taste it, buy it and use it. It will also address the issue of fraud in the industry. Lorenzo Caponetti, a Tuscan producer; and Skyler Mapes and Giuseppe Morisani, who make olive oil in Calabria, will be the virtual guides. The cooking instructor Viola Buitoni will lead the discussion.
Food for Thought: First Pressed, an Olive Oil Exploration presented by MOFAD and the Greene Space, Jan. 25, 8 to 9:30 p.m., $15 or $65 including a tin of olive oil (limited supplies), mofad.org.
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