theoliveoilworkshop@gmail.com

“To discover the depth and beauty of extra virgin olive oil is to unravel thousands of years of history through a unique tour of the senses.”

Alexis Kerner

Alexis Kerner, born in Philadelphia (USA), is an expert olive oil taster who has resided in Seville, Spain for more than 22 years. She received her undergrad in Environmental Science from Connecticut College and her title as Expert Olive Oil Taster from the International Olive Council and the University of Jaén in Spain. Alexis serves on many international olive oil competition juries and has been recognized as a member of the Associate Savante Registry that demonstrates tasting skill. In 2014, she founded The Olive Oil Workshop, a company that strives to educate buyers at all levels as well as producers of virgin olive oils in order to empower consumers, promote good olive oil, and support companies in a difficult market.

Recent Posts

Toast with EVOO & Tomato

Toast with EVOO & Tomato

The most common breakfast in Andalusia is, “Aceite y Tomate”, Olive oil and tomato. However, there are many variations to the theme and there is a definite art to ordering this breakfast in an Andalusian bar. The dance goes something like this: “Give me a half a village bread with tomato and oil”. Then the […]

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Fresh Apple Salmorejo

Fresh Apple Salmorejo

There is more to just cold soups of Spain than gazpacho. You can find fresh soups around Spain that use strawberries, watermelon, beets, cherries and even almonds. I have decided to play on a modern favorite, apple and arugala salmorejo. Salmorejo is much like gazpacho but is thicker and has less ingredients. A traditional salmorejo […]

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Seville Orange Hamentashen

Seville Orange Hamentashen

      It is Purim! The fun Jewish, carnival holiday of drinking, costumes and making noise. For most Jews, Purim would not be the same without the fabulous cookie known as the hamentashen, Although Sephardic Jews do not make hamentashen they do make other pastries like tea cookies and the ear of Hamen, known as pestiños […]

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