Event: tapas cooking class in partnership with the Avenue Cookery School

Event: tapas cooking class in partnership with the Avenue Cookery School

Join us for an evening filled with some of our favourite flavours and classic tapa dishes.

  • Date: Tuesday, the 17th of May
  • Time: 19:00-22:00
  • Location: Wandsworth, SW18 1FZ
  • Price: £99 per person

We've partnered with the Avenue Cookery School in West London to take over an evening of their increasingly booked-out tapas class to talk and taste olive oil while their chefs show us how to make some iconic Mediterranean tapas, starting with a Spanish tortilla and ending with a chocolate mousse.

Other tapas will be in the mix, as will be BOTTOMLESS wine.

We took their knife skills course last year and just knew once we got our new harvest in, it would make for a wonderful evening of learning from their chefs and enjoying all the ways to cook with olive oil.

Book a ticket here on their site and select the drop-down for the 4th of May.*

Tickets are £99 per person and include all the food, individual support from the team of chefs, bottomless wine, and more in the link above.

Excited to see some of our Citizens there!

 

*This is the only date we'll be doing, so while the class is still always amazing—it won't have the BONUS of an EVOO tasting and tips.  

Join the Olive Oil Club™.

  • Sourced by an olive oil sommelier.
  • Exclusive oils every month.
  • Free shipping, always.
  • Skip, cancel, or add more anytime.
  • SHOP NOW

    You may also like...

    Why olive farmers are struggling to survive despite rising prices and an olive oil boom.

    Olive oil’s rising prices are more than a cost-of-living story. Climate change, degraded soils and commodity markets are putting pressure on farmers, but regenerative farming could be the answer to building a more resilient future for the Mediterranean. This article was originally written for edie, a UK based digital media brand and purpose-driven force for sustainability in business, empowering sustainability, energy and environmental professionals of all levels to make business more sust...


    Ribollita

    Perfect for using an assortment of seasonal veg, in a delicious, zero waste way. This soup from humble beginnings now takes centre stage. First documented in 1910, ribollita is a Tuscan bread soup that was originally considered "peasant food"—the term ribollita literally translates as reboiled due to the fact large batches of this soup were made and reheated. However, despite its humble beginnings the comforting and warming nature of this dish meant it soon became popular through out Italy. ...


    Cherry tomato, EVOO, and parsley pasta

    Quick and quality, this dish uses fresh tomatoes, parsley, Northern Pasta Co's British-grown spelt and wheat semolina casarecce and plenty of Citizens of Soil EVOO for a dinner in 15 minutes or a perfect prep-ahead lunch. Whether you’re returning to the classroom or not, September is the perfect antidote to summer madness and a chance to get back to your routine. We’ve teamed up with Northern Pasta Co. for a deliciously speedy solution. This recipe from Kali Jago is a quick and easy dish, but...


    x