World
Renowned experts will lead participants on a journey through the world of olive oil in the Olive Oil Times Education Lab’s Sommelier Certificate Program, returning to New York’s Flatiron District.
The five-day course includes olive oil sensory assessment, production and milling, health and nutrition, culinary applications, farming best practices, quality assurance and advanced tasting techniques.
The program director, Curtis Cord, said attendees were in store for an unrivaled educational experience designed to foster a deep understanding of olive oil quality and appreciation. Cord developed the program with the late Dorothy Cann Hamilton, founder of the International Culinary Center.
While those who have completed the sommelier program have included such diverse professionals as producers, marketers, importers, merchants, food buyers, quality-control managers, chefs, journalists and lawyers, Cord said the course is designed for everyone concerned with olive oil quality. There are no prerequisites for the course.
Nearly 400 have completed the acclaimed program, joining a growing international network of experts and educators. Many have launched their own educational initiatives, author books, provide consulting services and develop programs to foster a greater understanding of olive oil quality, culture and usage.
In the most recent edition of the program in London, olive oil professionals and enthusiasts completed a hands-on sensory analysis program, mastering the nuances of production and quality evaluation to elevate their careers and launch new initiatives.
Dave and Claudia Sadoff traveled to London from Sonoma County, California, as they were embarking on their journey as olive oil producers at Nomad Groves.
“The sommelier course offered us the opportunity to learn from and interact directly with world-class specialists, to explore the attributes and complexity of fine oils, and to guard against the missteps that can lead to defective oil,” they said.
“I will use the knowledge I got from the course to improve the experience and inspire more people to use extra virgin olive oil,” said Agelos Bougias, who manages a farm-to-table restaurant and organic farm. “I feel the duty to do my best so people will know more about olive oil production, and now I can, with higher efficiency, educate people through the tastings.”
Sabrina Rea, who flew from Toronto and works as an olive oil importer, said the course “provided me with a solid foundation, refining my existing knowledge and offering a structured framework to evaluate and select the finest olive oils.”
Registration is open for the New York program on the Education Lab website. Enrollment is limited to 45 participants.
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