Olive You & Olive You Too

Week-Long Classes About Extra Virgin

Extra virgin olive oil certainly must be the world’s best food. So do consumers know so little about it? Aside from learning how to eat it, cook with it and taste it critically, here is your chance to either come help harvest (Olive You) or help us replant (Olive You Too).

Olive You & Olive You Too Week-Long Classes

Olive You: The Harvest

Olive You Too: The Replanting

These are two separate classes but much if not most of the content actually overlaps- the guided tastings, the chalkboard talks on the history, ancient and modern technics in growing and harvesting, the amount of time in the kitchen, etc. The biggest difference is in Olive you- we spend a morning harvesting.

And in Olive You Too, we spend a morning replanting after the blight that has killed over 11 million trees. Bring work boots and clothing to both.

In this class you’ll::

* Master 8 shapes of fresh pasta production, using only a butterknife, a rolling pin and the spoke from an old umbrella
* Visit an ancient, underground mill, a modern mill and a producer that is growing FS 17, the only olive legally able to be planted here as of today
* Critically taste (and then drink freely) 17 different local wines, all sourced with 25 kilometers of the school, from grapes that have been in Southern Puglia for at least 200 years
* Grasp extra virgin olive oil: Production, history, ascertain quality and learn to critically taste. This is often the biggest surprise of the course, how different the artisanal reality is from supermarket expectations
* Begin to understand Italy, Italian food and Italian wine as an expression of the territory, history, geography and climate
* Gain market skills, tricks and tips, from how to select fish, fruit and vegetables, legumes, wine and flours
* Build Italian daily lifestyle habits, living for a week in one of Italy’s prettiest cities. By walking the same streets with a slower pace, you’ll get to know locals, the vendors, patrons in coffee and wine bars. You’ll also pick up enough Italian to play a part in the local community
* Prepare 50 local Mediterranean side-dishes, each dripping with high-quality extra virgin olive oil
* Revel in 10 healthy, wine-soaked feasts. Reconfirm your faith in humanity with time spent emotionally and intellectually connecting with people from all over the world, united through a love of Italian food and wine
* Learn about the history of amari (Italy’s after dinner drinks). Guided tasting of 3 and then be given an empty 4th glass to visit what must be Southern Italy’s largest private amaro bar
* Gain access to all the recipes, tips and tricks and all of our password protected content, not just for the class but all of our classes. In that email we also include all the other students’ emails so that you can keep in touch and meet up all around the world (when you do send an email with pictures). We’ll also include the password to our playlists (everyone asks for them)

Olive You & Olive You Too: Weeklong Classes About Extra Virgin

Taken from TripAdvisor

  • ‘So much fun!!! Silvestro delivered so much knowledge and fascinating backstory about Italian cuisine, olive oil and wine. His incredible home and kitchen was worth the price of admission alone, and shows the years of planning and creating. An authentic sharing of important culture. Completely recommend’!
  • ‘Silvestro is a generous host & teacher and manages a diverse group really well. Really well run, comfortable, delicious, very generous and to top it all off, came home confident of my pasta making and other delicious morsels. Highly recommend’!!!
  • ‘Silvestro is a beacon of knowledge and was kind enough to answer all our questions, teach us the ins and outs of wine and olive oil tasting, shared tips of buying fresh fish and vegetables. Such a valuable experience from a greatly kind and intelligent person. Thank you! This experience will be highly recommended. Can’t stop thinking about your beautiful museum of a home also’ !

Logistic at a Glance:

When: From Monday morning to late Friday night, held many times throughout the year. See our calendar

Where: In the historic centre of Lecce, in Puglia. In our owner’s private home

Daily schedule: from 10:00 to 15:00 and then from 18:00 until 23:00 or later

Taught in: English

Who is the teacher? Our owner has been teaching the food, wine and olive oil of the Puglia to students from 59 countries for the last 22 years. He is a sommelier of wine (AIS) and a sommelier of extra virgin olive oil (FIS) and has been a professional wine writer for magazines since 2010. He also lectures on behalf of the region of Puglia and annually teaches university classes here in Italy

Wine: At least 16 different wines, all sourced from historically-present (at last 200 years), autochthonous grapes, grown, produced and bottled within 25 kilometers from the school. All poured (generously) and explained by an Italian-trained sommelier

Cost: 2295 Euro

What to bring: Work boots/shoes, old warm clothing for working outside. Weather is hard to predict but a few layers will do

Twice-daily meeting point: Under the column in Piazza Sant Oronzo (Lecce’s main square. See map below). We meet under the column each time (NEVER AT THE SCHOOL) to facilitate many local market visits

The Awaiting Table Cooking School Map

Walking: About 4,000 daily steps. And about two hours standing in the kitchen

Diet restrictions: We’re happy to serve you gluten-free pasta but we won’t be able to make it. If you can’t touch regular flour and/or pasta, this is not the class for you

Q: How much manual labour will we do?
A: The majority of this class is cooking, learning about wine and extra virgin olive oil at the school in Lecce but one morning we’ll head out to the countryside to either pick olives with locals (Olive You), or help replant olive trees (Olive You Too), to replace those that have died from the blight. Here is your chance to help Italy in a difficult time

Q: What prerequisite skills do I need?
A: Zero. This is regional cooking. We all start at zero when learning a new cuisine but our school emphasis the ‘why’, as most of the time in Italy the ‘how’, is surprising straight forward. While you’ll certainly pick up some skills, tips and tricks that will make you more competent in cooking any and all cuisines when home, our classes are far more anthropological/sociological, but held in the kitchen and dinning room.

Q: With two coast lines is the food of the Salento mostly fish?
A: Fish has always been expensive, both in perishability but also in the historic loss of life. While there is plenty of seafood today- especially on the coasts- the majority of food of the Salento is decidedly terrestrial. And it’s largely vegetarian, with pulses (legumes), foraged greens, sun-ripened fruits and vegetable playing the staring roles.

Q: Can you offer this course without gluten?
A: If you are able to touch flour but not eat it, we can offer gluten-free pasta to eat. We do not teach the production of gluten-free pasta. If you are concerned with breathing or touching flour, this is not the course for you.

Q: How much walking? How much standing?
A: Plan on walking at least 4,000 steps and standing for at least 2 hours. If this sounds like it might be an issue let us know when booking and we can make some adjustments to meet your needs.

Q: Where do I sleep for the week?
A: We have suggestions. Once you book we’ll give you access to Student Services which has all the arrival/departure/accommodation information. We give this out only after booking to make sure we actually have space for you before you book anything further.

Q: Can my non-participating spouse attend meals and outings?
A: Of course. They can pay half-price and we’ll give them a set of keys that they can come and go as they please. While they are welcome to come with us on field trips, they aren’t counted as students in the kitchen.

Olive You & Olive You Too

Week-Long Classes About Extra Virgin

Extra virgin olive oil certainly must be the world’s best food. So do consumers know so little about it? Aside from learning how to eat it, cook with it and taste it critically, here is your chance to either come help harvest (Olive You) or help us replant (Olive You Too).

Olive You & Olive You Too Week-Long Classes

Olive You: The Harvest

Olive You Too: The Replanting

These are two separate classes but much if not most of the content actually overlaps- the guided tastings, the chalkboard talks on the history, ancient and modern technics in growing and harvesting, the amount of time in the kitchen, etc. The biggest difference is in Olive you- we spend a morning harvesting.

And in Olive You Too, we spend a morning replanting after the blight that has killed over 11 million trees. Bring work boots and clothing to both.

In this class you’ll::

* Master 8 shapes of fresh pasta production, using only a butterknife, a rolling pin and the spoke from an old umbrella
* Visit an ancient, underground mill, a modern mill and a producer that is growing FS 17, the only olive legally able to be planted here as of today
* Critically taste (and then drink freely) 17 different local wines, all sourced with 25 kilometers of the school, from grapes that have been in Southern Puglia for at least 200 years
* Grasp extra virgin olive oil: Production, history, ascertain quality and learn to critically taste. This is often the biggest surprise of the course, how different the artisanal reality is from supermarket expectations
* Begin to understand Italy, Italian food and Italian wine as an expression of the territory, history, geography and climate
* Gain market skills, tricks and tips, from how to select fish, fruit and vegetables, legumes, wine and flours
* Build Italian daily lifestyle habits, living for a week in one of Italy’s prettiest cities. By walking the same streets with a slower pace, you’ll get to know locals, the vendors, patrons in coffee and wine bars. You’ll also pick up enough Italian to play a part in the local community
* Prepare 50 local Mediterranean side-dishes, each dripping with high-quality extra virgin olive oil
* Revel in 10 healthy, wine-soaked feasts. Reconfirm your faith in humanity with time spent emotionally and intellectually connecting with people from all over the world, united through a love of Italian food and wine
* Learn about the history of amari (Italy’s after dinner drinks). Guided tasting of 3 and then be given an empty 4th glass to visit what must be Southern Italy’s largest private amaro bar
* Gain access to all the recipes, tips and tricks and all of our password protected content, not just for the class but all of our classes. In that email we also include all the other students’ emails so that you can keep in touch and meet up all around the world (when you do send an email with pictures). We’ll also include the password to our playlists (everyone asks for them)

Olive You & Olive You Too: Weeklong Classes About Extra Virgin

Logistic at a Glance:

When: From Monday morning to late Friday night, held many times throughout the year. See our calendar

Where: In the historic centre of Lecce, in Puglia. In our owner’s private home

Daily schedule: from 10:00 to 15:00 and then from 18:00 until 23:00 or later

Taught in: English

Who is the teacher? Our owner has been teaching the food, wine and olive oil of the Puglia to students from 59 countries for the last 22 years. He is a sommelier of wine (AIS) and a sommelier of extra virgin olive oil (FIS) and has been a professional wine writer for magazines since 2010. He also lectures on behalf of the region of Puglia and annually teaches university classes here in Italy

Wine: At least 16 different wines, all sourced from historically-present (at last 200 years), autochthonous grapes, grown, produced and bottled within 25 kilometers from the school. All poured (generously) and explained by an Italian-trained sommelier

Cost: 2295 Euro

What to bring: Work boots/shoes, old warm clothing for working outside. Weather is hard to predict but a few layers will do

Twice-daily meeting point: Under the column in Piazza Sant Oronzo (Lecce’s main square. See map below). We meet under the column each time (NEVER AT THE SCHOOL) to facilitate many local market visits

The Awaiting Table Cooking School Map

Walking: About 4,000 daily steps. And about two hours standing in the kitchen

Diet restrictions: We’re happy to serve you gluten-free pasta but we won’t be able to make it. If you can’t touch regular flour and/or pasta, this is not the class for you

Taken from TripAdvisor

  • ‘So much fun!!! Silvestro delivered so much knowledge and fascinating backstory about Italian cuisine, olive oil and wine. His incredible home and kitchen was worth the price of admission alone, and shows the years of planning and creating. An authentic sharing of important culture. Completely recommend’!
  • ‘Silvestro is a generous host & teacher and manages a diverse group really well. Really well run, comfortable, delicious, very generous and to top it all off, came home confident of my pasta making and other delicious morsels. Highly recommend’!!!
  • ‘Silvestro is a beacon of knowledge and was kind enough to answer all our questions, teach us the ins and outs of wine and olive oil tasting, shared tips of buying fresh fish and vegetables. Such a valuable experience from a greatly kind and intelligent person. Thank you! This experience will be highly recommended. Can’t stop thinking about your beautiful museum of a home also’ !

Q: How much manual labour will we do?
A: The majority of this class is cooking, learning about wine and extra virgin olive oil at the school in Lecce but one morning we’ll head out to the countryside to either pick olives with locals (Olive You), or help replant olive trees (Olive You Too), to replace those that have died from the blight. Here is your chance to help Italy in a difficult time

Q: What prerequisite skills do I need?
A: Zero. This is regional cooking. We all start at zero when learning a new cuisine but our school emphasis the ‘why’, as most of the time in Italy the ‘how’, is surprising straight forward. While you’ll certainly pick up some skills, tips and tricks that will make you more competent in cooking any and all cuisines when home, our classes are far more anthropological/sociological, but held in the kitchen and dinning room.

Q: With two coast lines is the food of the Salento mostly fish?
A: Fish has always been expensive, both in perishability but also in the historic loss of life. While there is plenty of seafood today- especially on the coasts- the majority of food of the Salento is decidedly terrestrial. And it’s largely vegetarian, with pulses (legumes), foraged greens, sun-ripened fruits and vegetable playing the staring roles.

Q: Can you offer this course without gluten?
A: If you are able to touch flour but not eat it, we can offer gluten-free pasta to eat. We do not teach the production of gluten-free pasta. If you are concerned with breathing or touching flour, this is not the course for you.

Q: How much walking? How much standing?
A: Plan on walking at least 4,000 steps and standing for at least 2 hours. If this sounds like it might be an issue let us know when booking and we can make some adjustments to meet your needs.

Q: Where do I sleep for the week?
A: We have suggestions. Once you book we’ll give you access to Student Services which has all the arrival/departure/accommodation information. We give this out only after booking to make sure we actually have space for you before you book anything further.

Q: Can my non-participating spouse attend meals and outings?
A: Of course. They can pay half-price and we’ll give them a set of keys that they can come and go as they please. While they are welcome to come with us on field trips, they aren’t counted as students in the kitchen.