Olive Lisa Classes

Come join us for our pasta class. In this class we will be making hand-made tagliatelle.  While our dough is resting we will have a salad dressing demonstration using one of our olive oils and balsamic vinegars. After you roll out your pasta (which you will take home to enjoy with your family) we will enjoy the dressing we created and a pasta tasting using one of the delicious pasta sauces that we carry in our store.

Please note that we offer different classes featuring versions of tagliatelle. When registering, look for "The Pasta Experience- Ravioli"

Come join us to make one of our family's favorite pastas, ricotta gnocchi. Lighter than potato gnocchi and easier to make, this will become one of your specialty dishes as well. While our dough is resting we will have a salad dressing demonstration using one of our olive oils and balsamic vinegars.  After you roll out your pasta (which you will take home to enjoy with your family) we will enjoy the dressing we created and a pasta tasting using one of our selected pasta sauces. 

Please join us as we create delicious ravioli for you to take, freeze and serve at home. We will also have a seltzer bar and an olive oil and balsamic tasting.

After you make your ravioli (which you will take home to enjoy with your family), we will enjoy the dressing we created and a pasta tasting using one of the delicious pasta sauces that we carry in our store.

Please note that we offer different classes featuring versions of ravioli. When registering, look for "The Pasta Experience- Ravioli"

Come join us to make the latest addition to our family of pasta classes. We will start by making our pasta dough to turn into sfoglia (pasta sheet). We will then create our individual lasagnas by layering our sfoglia with sauce and fillings which you will get to take home and enjoy. We will also enjoy some pasta, olive oil and vinegar pairing and a white seltzer bar.

Come join us to make one of the oldest pasta shapes in Italy. Cavatelli has its origin in the Southern Italian region of Molise in the thirteenth century. The name means "little hollows" because of the hollow nature of the pasta shell. Cavatelli is typically served with thick sauces, but can also be combined with butter and sage, marinara, butter and parm, pesto, creamy pesto and so much more.

Just like our popular ricotta gnocchi class but now GLUTEN FREE!! Using a gluten free flour, we are able to recreate our original ricotta gnocchi for our gluten free lovers! These are pillowy light and easier to make than potato gnocchi and will become one of your specialty dishes. This class will be solely gluten free to avoid cross contamination.

While our dough is resting we will have a salad dressing demonstration using one of our olive oils and balsamic vinegars.  After you roll out your pasta (which you will take home to enjoy with your family) we will enjoy the dressing we created and a pasta tasting using one of our selected pasta sauces. 

To all of our Olive Lisa Foodies out there, if you have already taken one of our courses from The Pasta Experience series, then perhaps you are ready for The Pasta Academy. Courses in this category are next level in that you will learn new techniques which will enhance your pasta making skills. 

Cappelletti are "little hats" from the Emilia Romagna region of Italy. They start out as a circle unlike tortelloni, which stars out as a square. There are a variety of fillings such as corn, mascarpone, greens, nuts or a mixture. You can use many sauces from butter and sage to lemon cream and beyond.

Please note that we offer different classes under the new heading of "The Pasta Academy." When registering, look for "The Pasta Academy and be sure you have the correct date for the class you wish to attend.

To all of our Olive Lisa Foodies out there, if you have already taken one of our courses from The Pasta Experience series, then perhaps you are ready for The Pasta Academy. Courses in this category are next level in that you will learn new techniques which will enhance your pasta making skills. 

Culurgiones are also referred to as Sardinian Ravioli. The unique shape looks like a braid or sheaf of wheat. The folding technique makes this happen and practice makes perfect. The filling is also unique. Unlike ricotta in an Italian ravioli, this filling is potato, pecorino, and herbs. To me it is like an Italian version of pierogi. They are usually served with a simple tomato sauce and they are so delicious.

Please note that we offer different classes under the new heading of "The Pasta Academy." When registering, look for "The Pasta Academy and be sure you have the correct date for the class you wish to attend.

To all of our Olive Lisa Foodies out there, if you have already taken one of our courses from The Pasta Experience series, then perhaps you are ready for The Pasta Academy. Courses in this category are next level in that you will learn new techniques which will enhance your pasta making skills. 

Please note that we offer different classes under the new heading of "The Pasta Academy." When registering, look for "The Pasta Academy and be sure you have the correct date for the class you wish to attend.

To all of our Olive Lisa Foodies out there, if you have already taken one of our courses from The Pasta Experience series, then perhaps you are ready for The Pasta Academy. Courses in this category are next level in that you will learn new techniques which will enhance your pasta making skills. 

Tortelloni are traditionally filled with cheese and served in broth on special occasions and holidays. My mother in law always served these on Easter and Christmas right after the antipasto. My kids love when I make these to carry on her tradition. You could also use tortellini in this brodo (broth) which are much smaller and usually filled with meat.

Please note that we offer different classes under the new heading of "The Pasta Academy." When registering, look for "The Pasta Academy and be sure you have the correct date for the class you wish to attend.

Sourdough bread making is all the rage! Join us for a beginner's class to learn the art of sourdough. You will learn how to make an artisan sourdough loaf from start to finish. You will leave with your own dough to bake at home. Every person will also be given your own starter to take home. We will discuss how to care for and maintain your starter. During class, you will enjoy a fresh loaf of sourdough along with an olive oil and vinegar tasting. A guide is included to help you along on your sourdough journey.

Come join us and learn how to make a 10” charcuterie board filled with fruits, cheeses, crackers, jam, honey, etc. We will teach you all the tricks to make your board the talk of your next party. During our class, you also experience our seltzer bar and an olive oil and balsamic tasting. Your finished board will be wrapped and ready to take home.

Please join us in making my husband’s favorite cranberry and orange scones that you will take home to bake at a later time as well as have for dessert. During class you will also learn how to make home made butter and jam that you will enjoy with our freshly baked scones. In addition, you will enjoy our seltzer bar and an olive oil tasting.

Make a memory!!  Come make pasta with your child (3 & Up).  The kids will get to decorate their own chef's hat and we will all make handmade pasta for you to take home. You will also enjoy a delicious pasta for lunch!  There will be olive oil & vinegar for you to sample and a white seltzer bar!  $80 1 Adult & 1 Child.  ($30 add'l Child).

Looking for a creative activity for your home schoolers? Join us for one of our kids' classes where we teach knife skills and food safety as we make hand made pasta, tacos, desserts, breakfast club charcuterie boards, pizza, and decorate cookies. Each of these classes are offered on a rotation. Please check the schedule for class times and selections. You can also book a private party for your group.

Drop the kids off so we can teach them how to make homemade pasta.  We will make Tagliatelle and handmade Farfalle (Bowties).  They will decorate their own chef's hat and enjoy bowties for lunch!. $35

Note: When booking this class, look for "Kid's classes" in the drop down menu.

Come to Olive Lisa where we will guide you through the process of creating your own bottled salad dressing. You will be able to choose from among six different combinations of dressings such as Provencal, Sesame Orange, Rosé All-Day, Sweet and Spicy, Betty’s Best and Classic Italian. You will mix, fill, bottle, seal and label your special blend. This class is offered as a special event i.e. Ladies' Night, Mother's Day, etc.

In this class we will provide a short refresher course on basic knife skills while preparing the ingredients for a delicious antipasto salad. We will also guide you through the process of creating your own bottled salad dressing that you will use for your salad. You will mix, fill, bottle, seal and label your special blend.

Come join us for a fun-filled Christmas themed event where you will decorate Advent calendar cookies. Your calendar will have numbered doors with a different shaped vanilla sugar cookie behind each door. Each cookie will be approximately 2" x 2" and include a unique design. This is a super fun way to celebrate the holiday season. Snacks will be served.

This is a seasonal class you don’t want to miss! We are using the freshest tomatoes that are growing right now. We will make Sicilian raw tomato sauce and basil aioli that you will take home. We will can tomatoes the quick and easy way and enjoy a dish of Marcello’s Ciriole with a pesto made from our own store-grown basil. 

This is a collaborative event with Poured, scheduled on the third Wednesday of every month. You will begin at Poured and pour two 14 oz. candles using any of the 30+ fragrances. Then head over to Olive Lisa to learn how to make fresh pasta that you will take home with you. While your pasta dough is resting, you will have an olive oil and balsamic tasting and enjoy a white balsamic seltzer bar.

Go to Pouredbyyou.com to register and see which pasta we are featuring on that night.