Details

Held in our Learning Centre kitchen in Collingwood, Teresa will lead this hands-on workshop that teaches the Southern Italian arts of preserving and using olives.

The workshop will concentrate on two different preserving processes. One will use the large green Kalamata olive to demonstrate the essential steps needed to allow the true flavour of the olive to shine, by using a simple brining method. The second process will use the large round black olive, Manzanilla; this preserving process enhances the sweetness of this more mature variety, using a simple drying method.

Participants will also learn a recipe for preserving green tomatoes, which can be easily transferred to other vegetables including eggplant and zucchini.

Finally we will cook with our olives, making a green olive bread and fried black olives with garlic and chilli, which will be shared for lunch along with antipasto, breads, seasonal salads and a glass of wine. Every member of the group gets to take home their own jar of olives at the end of the day.

Additional Details

Please wear covered shoes suitable for working in the kitchen.

Enter the College via the main reception area, which is located near the end of Cromwell Street, and follow the signs to the kitchen.

Public transport is usually the best way to get to Collingwood College, with Collingwood train station only minutes away. On Saturdays there may be limited parking in the immediate vicinity of the College. Other parking options are generally the north and south sides of Hoddle Street, in Gipps Street and in the parking zone at the end of Islington Street.