French Cooking School, with Recipes

Olive Oil
Students learn about differences in aromas, color, and viscosity. "We smell, we feel, we observe," Susan says. "Rubbing the oil in your palm shows its highlights." Like wine, olive oils vary according to growing conditions and region. Generally, the earliest pressings (look for "cold pressed") give the oil a fruitier taste. The deeper the color--ranging from champagne to gold to bright green--the more intense the olive flavor.