Emily: Olive Oil (for mobile viewing, view in landscape)

  • Emily:  Greek Cooking with Olive Oil Tasting
  • Emily:  Street-Style Syrian Hand Pies
Experience Schedule (menus below)
ONLINE: Fri Oct 15th 6:00pm-7:30pm PST
9 spots available
Emily: Greek Cooking with Olive Oil Tasting
$50.00 Sign up now
ONLINE: Wed Dec 9 6:00pm-7:30pm PDT
19 spots available
Emily: Greek Cooking with Olive Oil Tasting
$50.00 Sign up now
ONLINE: Monday Oct 25th 6:00pm-7:30pm
20 spots available
Emily: Street-Style Syrian Hand Pies
$25.00 Sign up now
ONLINE: Thursday Nov 25 6:00pm-7:30pm
20 spots available
Emily: Street-Style Syrian Hand Pies
$25.00 Sign up now

Here’s how it works:

After registration you’ll receive an email with your shopping list and equipment list.  The day of your experience you will receive your zoom link and recipe packet.

At the scheduled time of your culinary adventure, you’ll click on the Zoom link and join your session live.

Olive oils and vinegar being shipped to your door?  We ship across Canada, for a flat fee of $15.

All online culinary adventures are interactive, are 1.5 hours in duration, and co-hosted with In My Kitchen founder Paula Mohammed, on zoom. Our online culinary adventures require a minimum of 4 registrants to ensure they go ahead as scheduled.

Looking for a private event or corporate team building event?

We would be happy to customize a corporate or private group cooking event for you, for more info please email us at:  info@inmykitchen.ca

Cooking with Emily:  Cookbook author and olive oil sommelier

Emily is a full-time cookbook author and olive oil sommelier with a background in chemistry and cultural anthropology.  These experiences are about the culture surrounding olive oil, showcased through her cookbooks.

Emily: Greek Cooking with Olive Oil Tasting

Did you ever want to try that dark cherry balsamic vinegar, or lemon fused olive oil but weren't sure how to use it? 

This unique immersive culinary adventure allows you to taste and learn the ins and outs of olive oils and vinegars as you cook from the comfort of your kitchen with Olive Oil Sommelier and IMK host Emily.  To top it off your olive oils and vinegars will be shipped to you in handy 60ml bottles and arrive on your doorstep prior to your culinary adventure.  A great gift idea or team building experience!

In order for your oils and vinegars to arrive on time, registration must be received by: 

Olive oil and vinegars shipped:
September 29th, 2021

Curbside Pickup (West side Vancouver)
October 11th, 2021

The Menu

Tzatziki 

Made with garlic infused olive oil

Chicken and Apricot Pie

A Greek take on a meat pie, this dish is lovely served hot or chilled the next day.  Its warm spices make it perfect for a fall weeknight meal. Made with: lemon fused olive oil and Apricot White Balsamic Vinegar.

Greek Salad 

Made with Kalamata olive oil

Stewed Cherries

The warm spices in this recipe create a delicious and addictive flavour profile, Emily often makes this dish in the winter with frozen cherries and serves it over ice cream.  Made with Cherry dark balsamic vinegar

The Recipe Book

Recipes are found in Emily's cookbook:  Greece, Recipes for Olive oil and Vinegar Lovers.  When you sign up for Emily's culinary adventure you will receive the above recipes.  If you are interested in purchasing a copy of Emily's cookbook please click here.  

Emily: Street-Style Syrian Hand Pies

Emily shares recipes from her cookbook:  Syria, Recipes for Olive Oil and Vinegar Lovers.   Hand pies are a perfect grab and go food.  Pack this Syrian street food favourite in lunches or in picnic baskets. (excerpt from Emily's cookbook:  Syria).  

Emily will show you a quick and easy pastry that can be used for sweet or savoury pies.  You will learn to make two fillings:

Cheese Hand-Pie Filling

Olive oil pairing:  Harissa infused olive oil 

Beef Hand-Pie Filling 

Vinegar pairing:  Pomegranate dark balsamic vinegar

If you would like to purchase the olive oils and vinegars visit Olive Oil and Vinegars and have them shipped to you in time for your IMK cooking event.  Please allow 1 week for shipping.

Bio:

I was born in Brantford Ontario. My Mum is from Victoria, Vancouver Island and I was fortunate to spend my summers there. I have fond memories of picking blackberries on the roadside and being aware that what we ate, we grew and picked from the garden. I grew up on the kitchen counter as my mother is a passionate cook and she passed on the love of food and cooking to me.

When I met my husband Steve, I became very close to his family. Steve’s mother is Italian and Father Greek.   Steve and I spent some time living in Europe and visited the family olive grove in the countryside outside the small town of Fano in central Italy. I learned so much, we were there for harvest, experiencing the community that comes together to pick the olives. Being in the mill when the olives are crushed and made into olive oil this is what started my fascination with olive oil. 

Upon our return to Vancouver Island, I couldn’t find the quality of olive oil I was used to in Italy and thus began my obsession with olive oil. I started importing olive oil and shortly after opened a retail store educating, teaching, and sharing this juice I had grown to love so incredibly much.

When did you develop a love for cooking?

I really fell in love with cooking when I was in university and I realized I could make an array of tasty dishes with very simple equipment. I was the one where everyone gathered. I love how good food connects people and brings people together.

What are some of your favourite ingredients to use?

Olive oil! One of my favourite types is Frantoio which is a classic central Italian Tuscan variety, it is very herbacious, pungent. Frantoio is one of the varieties my husband’s aunt grows, it is very nostalgic for me.

Eggplant, I love how creative it is, you can roast it, sauté it, make chips out it. Eggplant absorbs any flavour.  Lilacs are also a favourite of mine; they taste the way they smell. I often make a Lilac simple syrup to pour over a Lilac sponge cake. 

 

Do you have a cooking philosophy?

Don’t be afraid to play with your food. I see cooking as an art, be creative. No one would tell you not to take a palate of paint and not mix the colours. You should have fun and be connected with your food. I always have an element of curiosity when I am cooking to see how a dish is going to develop.

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Emily
Olive Oil Sommelier and Cookbook Author

“Don’t be afraid to play with your food. I see cooking as an art, be creative. No one would tell you not to take a palate of paint and not mix the colours. You should have fun and be connected with your food. I always have an element of curiosity when I am cooking to see how a dish is going to develop.”

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