Olive oil can add a new dimension to any dish—even autumn's familiar flavors of pumpkin, butternut squash, and apple. During a group tasting event, O Live Brooklyn owner Greg Bernaducci shows you how to orchestrate simple yet flavorful dishes that incorporate autumnal ingredients. He also demonstrates how to pair these ingredients with artisanal virgin, infused, and specialty olive oils, or just a balsamic vinegar that's been aged to perfection. Greg explains the chemistry behind the best olive oils and vinegars before treating you to his creations.
Autumn-Themed Tasting Event
- Steamed squash with apricot white balsamic
- Kale salad with extra virgin olive oil and honey ginger white balsamic
- Spicy grape salad with dark chocolate balsamic vinegar and jalapeño white vinegar
- Cheese plate with fig dark balsamic or your choice
- Apple cider with vanilla dark balsamic
Samples of Simple, Flavorful Fall Dishes
Guests sample each dish as Greg explains how aged vinegar or artisanal olive oils enhance their flavors
Bottle of Aged Balsamic Vinegar
Guests get to take home a bottle to use in their own dishes
Each Event is capped at 35 participants; each event requires a minimum of 20 participants in order to take place.
Greg Bernarducci will be the first to admit it: he has an obsession with olive oil. As co-owner of O Live Brooklyn, Greg patrols his store's 50-plus barrels, carefully monitoring the chemistry of each oil and balsamic vinegar. But Greg knows more than just their polyphenol count or oleic acid level. He knows how to translate the chemistry into real-world advice: which oils work best for high-heat cooking, which ones pack the most intense flavors, which ones pair with which foods.
Greg's path to olive oil guru took a rather indirect route. After graduating from Brooklyn Technical High School, he spent 25 years working in the television industry. During that time, he became increasingly passionate about organic food and local agriculture. After a point, he could no longer keep it to himself, so he returned to his childhood borough and opened O Live Brooklyn with his wife. Greg's been sharing his passion from the foot of the Williamsburg Bridge ever since.
- Wednesday (6 p.m.-7:30 p.m.)
October 23 | October 30
November 6 | November 13 | November 20
More than 50 taps line the walls of O Live Brooklyn, each dispensing a different varietal of olive oil or balsamic vinegar. Owners Greg Bernarducci and Elizabeth Weiss can tell you exactly where each one hails from, and even deliver a detailed chemistry lesson on why it tastes the way it does. They won't have to tell you how recently it arrived, though. Each olive tap has a harvest date clearly posted. To ensure year-round freshness, Greg and Elizabeth import directly from Veronica Foods, a company that has maintained close partnerships with olive oil producers in both hemispheres for more than 90 years. As customers bottle their selections on-site, they might rub elbows with NYC's top chefs and foodies, who also attend the shop's regular tastings, classes, and workshops.