Mediterranean products such as olive oil and kalamata olives should be examined for their origin, odor, color and texture. Flavors should range from grassy and fruity to nutty but never acidic or salty.
Published in Brief:
The French Goat
|CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR||
Nashville State Community College
Newport Harbor Corporation
|Executive Chef / Kitchen Manager||
Lake Panorama National Resort & Conference Center