The complexities of quality olive oil

A Science Cafe on the chemistry of olive oil at the Lafayette Library and Learning Center on June 2 resembled a banquet. With the sold-out crowd of nearly 100 people seated at place settings on tables filling the Community Hall, the atmosphere swiftly became more like a laboratory. “Aroma and taste are the qualities to judge in olive oil,” said Veronica Foods Company president Michael Bradley.

Another great example of taking EVOO education to the people – Ed!