Cooking class experience — learning Assida properly

I took a cooking class specifically to learn how to make Assida correctly. The instructor explained why olive oil is used the way it is — something I'd never understood from just eating it. The fiery and aromatic result when you make it yourself is different.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. We learned how a market food stall shapes the way this dish is eaten. The class ended with the meal and a glass of mint tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.