Greek Cooking Class and Olive Oil Tasting

Greek Cooking Class and Olive Oil Tasting
Greek Cooking Class and Olive Oil Tasting
Greek Cooking Class and Olive Oil Tasting
Greek Cooking Class and Olive Oil Tasting

Greek Cooking Class and Olive Oil Tasting

Looking To Buy a Gift Card?

The Ins and Outs of Specialty Olive Oils and Vinegars, through 4 Greek Recipes, from Cookbook Author and Olive Oil Sommelier - Emily

This unique cooking class 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 cooking class.  A great gift idea or team building experience!  Invite your friends or family over to share in this experience with you.   Or you can register for the cooking class only.

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

Olive oil and vinegars shipped:
Two weeks prior to your class

Curbside Pickup (West side Vancouver)
One week prior to your class

The menu below is for four people, if you are going to double the recipes, double your olive oil, you may purchase additional olive oil boxes here.

  • A box of curated specialty olive oils and vinegars shipped to your door.
  • Fully Interactive
  • A Moderator will join your Host online to ensure you have a smooth experience.
  • Vegetarian Option
  • Ask as many questions as you like!
  • In My Kitchen experiences are for everyone! Don't feel like cooking?  No problem,  come and enjoy the stories, conversation and learning. 

    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.  

    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

    Recipes: Recipe links are sent the day before your cooking class.

    Ingredients: If you are interested in a vegetarian option or other adaptions just email us at

    Technology: Connect to your host on zoom using your computer, tablet or mobile device. Your zoom link will be sent to you the day before your cooking class.

    Class Involvement: We love to hear from you, so please chime in with questions. Public classes have 4-20 participants, to ensure everyone is able to ask questions. Private cooking events can have up to 497

    Classes require a minimum of 4 connections to be held.

    Event Duration: 1.5 hours

    Prep Time: 50 minutes (30-40 minutes to cook your barley mixture)
    Ingredient List

    Makes approx: 2 cups

    1/2 seedless English cucumber
    1 Tbsp sea salt
    2 cups plain Greek yogurt
    2 Tbsp extra virgin olive oil
    2 cloves garlic
    6 large fresh mint leaves, stems discarded, plus 1 for garnish
    ¼ cup chopped fresh dill
    Sea salt and cracked black pepper

    Chicken And Apricot Pie
    Makes 4 lg ramekins or 1 8-9" pie plate

    ½ cup dried pearl barley
    6-8 dried apricots (regular apricots not Turkish)
    6 whole cloves
    2 cups chicken stock
    1 small yellow onion
    2 Tbsp Lemon fused olive oil
    1 tsp sea salt
    ½ tsp ground cinnamon
    ½ tsp ground allspice
    ½ lb ground chicken
    ¼ cup plain Greek yogurt (store-bought)
    2 Tbsp Apricot white balsamic vinegar
    1 Tbsp chopped fresh oregano leaves
    1 tsp chopped fresh rosemary leaves
    ½ tsp cracked black pepper
    10 sheets phyllo pastry

    Stewed Cherries
    Makes 4 cups

    1/2 cup Cherry dark balsamic vinegar
    1/3 cup water
    1/3 cup granulated sugar
    6 whole green cardamom pods
    1 tsp whole white peppercorns
    1 bay leaf
    1 long pepper*
    1 whole star anise
    3 cups fresh pitted or frozen sweet cherries

    *Long peppers taste a little like cinnamon and nutmeg and white pepper combined, and look like tiny pinecones. They are available in most spice stores.

    Utensil List
    Small mixing bowl
    Small heavy-bottomed saucepan
    1 med size fry pan
    Basting brush
    small dish to hold olive oil for basting phyllo sheets
    1 Lg saucepan (for cooking cherries)
    4 lg ramekins or 1 8" pie plate
    Baking pan

    What to prep in advance:
    Rinse your barley well and add it to your small heavy-bottomed saucepan and place on med-high heat. Finely chop the apricots and add them to the barley, along with the cloves. Pour in the stock, cover, and bring to a rolling boil. Turn down the heat to low and simmer, covered, for 35-40 minutes, until the barley is tender but still meaty in texture. Turn off mixture and remove the whole cloves.

    Make sure your phyllo pastry is thawed, but DO NOT unwrap your phyllo, it will dry out very quickly.

    Wash and trim your herbs

    Have all your ingredients measured out ready to go.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Please note we do not offer refunds, but we do provide a full credit if you need to cancel.

    If you cancel two weeks before your cooking class you will receive a full credit, which you can apply to another cooking class. After that, for in-person classes you may send someone else in your place (we ask you to notify us in advance if you're doing this). For online cooking classes you are welcome to transfer your spot to someone else. In the rare event that an instructor needs to cancel last minute, guests will receive a full refund. We do not otherwise offer refunds.


    Just wanted to thank you and Emily for another great cooking lesson! My girls and I really enjoyed it and we learned so much. We will definitely be joining another one when all our schedules work out.

    Jennifer M, Sechelt, B.C

    How It Works

    Join on Zoom

    Sign up for your cooking class, price is by device so feel free to invite friends to join you in your kitchen or make it a family event. A day before your experience you will receive your zoom and recipe link.

    Cooking Instructions

    All online cooking classes include interactive cooking instruction and all of the recipes. After registration you’ll receive an email with your shopping list and equipment list. Also available when you sign up.


    Online Cooking Classes are 1.5 hours in duration, and are co-hosted with In My Kitchen founder Paula Mohammed, on zoom.