Do you know how to distinguish good olive oil from the bad stuff? Do you know how great olive oil should taste? Do you know how it's made and what determines the different quality standards? My name is Rebecca Christophersen Gouttenoire and I'm a certified olive oil taster since 2012. A few years back I offered a course on olive oil which was a lot of fun, and now that travel has been challenged and you can't necessarily travel all the way to Florence to join me at the Italia