Olive Oil: Gastronomy and Health

An olive oil tasting and curated dinner introduced program participants to the beautiful world of extra virgin olive oil through a flight of amazing oils with a focus on their gastronomic and health attributes. Our guide and presenter, Dr. Tassos Kyriakides, Assistant Professor of Biostatistics at Yale School of Public Health and certified Olive Oil Sommelier, drew upon his scientific research to offer an expansive survey of the cultivation of the olive tree, its products, and its agricultural impact on human and planetary health. Participants discovered the versatile flavors of these oils as they engaged in conversation about the role of EVOO in Mediterranean cuisine, health, and wellness.