Photo Courtesy of Little Olive Co.
Summer Cooking Classes Start at Little Olive Co.
By: Jessica Maurer
Little Olive Co. recently released its lineup of summer cooking classes, and spots are filling quickly, say owners Jackie and Juan Moncada.
The Moncadas rebranded the shop last June after purchasing Taste the Olive and Vine.
They hoped to enhance the shopping experience for new and existing customers by introducing new products and hosting community events.
Now, just a year later, the cooking classes have become a vital part of that community connection.
“It’s a fun, hands-on experience,” Juan Moncada said. “We have couples who celebrate their anniversaries, friend groups and even families that bring their kids sometimes. We’ve had several people come back for a second class, and most say they would like to try another.”
The classes are hosted by chef David Scott and cover a range of topics from pasta and pierogi making to pickling, to a masterclass in marinades, vinaigrettes and salsas. Scott has been in the food and hospitality industry for over 20 years and is the founder of the nonprofit organization 86 Hunger Now, which serves the working poor of Southeastern North Carolina by providing meals and educational support.
A typical class has between eight-12 participants to provide a truly hands-on experience. Students gather around a large rectangular table that allows them to interact throughout the class. Classes are two hours long, and while the shop doesn’t serve alcohol, participants can bring wine or beer to have during the class if they choose.
While the current schedule runs through July for many of the classes, Juan Moncada said the store is adding new classes to keep up with the demand and respond to customer feedback. Classes are listed on Little Olive’s website.
“We’ve purposely left some days open for summer classes, so we can take requests from our customers. For the fall and winter, we plan to launch new classes with Mediterranean food options, oil and balsamic pairing dinner demos, and more,” he said.
The pasta-making classes have been among some of the most popular so far, he said.
“We’re adding new ones bi-monthly now and adding new twists to them like new sauces, fillings, etc.,” he said.
During the classes, participants are encouraged to sample the shop’s oils and vinegars and find the ones they’d like to use with the dish they’re creating. With a wide variety of flavors to choose from, everyone can put their own spin on the dish they’re learning. Scott also creates sampling stations for participants to graze on snacks prepared with oils and vinegars throughout the class.
Juan Moncada shared that during a recent class, Scott showcased a whipped ricotta paired with lemon-fused olive oil, strawberry dark balsamic and herbs de Provence-infused olive oil.
