An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world’s most comprehensive curriculum in olive oil quality assessment.
The Olive Oil Program at the International Culinary Center will hold its six-day, two-level olive oil sommelier certification course at the school’s Campbell, California campus October 2, said Curtis Cord, the publisher of Olive Oil Times and the program’s executive director.
We are out to build a community of educators who can change the lives of people everywhere by revealing the truths about this vital food.- Curtis Cord, Program Director
An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world’s most comprehensive curriculum in olive oil quality assessment.
The expansion of the program, presented by the Olive Oil Times Education Lab and the International Culinary Center (ICC), follows two successful courses in New York, where participants came from as far as Uruguay, Mexico, Brazil, The Netherlands, Greece, Spain, France, Italy, Tunisia and Dubai.
It’s not too late! Register now for the Oct. 2 Olive Oil Sommelier Certification course in California @ICCeduhttps://t.co/Vjs5QH2Mxlpic.twitter.com/V59kyWt6BY
— Olive Oil Sommelier (@oliveoilschool) September 11, 2017
“The responses to our program have been overwhelmingly positive and extremely helpful in guiding the development of this groundbreaking course,” Cord said. “We’re so proud to be working with the International Culinary Center to offer a program in olive oil sensory assessment like no other in the world.”
While students of 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 program is designed to teach the vital skills of sensory analysis to anyone concerned with olive oil quality.
Instructors from five countries will guide tastings of an international selection of oils to expose students to an unrivaled diversity of olive cultivars and flavor profiles, building an internal sensory library to steer future decisions on matters of olive oil quality and usage.
The program aims to do more than creating olive oil experts, Cord said. “We are out to build a community of educators who can change the lives of people everywhere by revealing the truths about this vital food.”
The program manages an active online community forum where those who have taken the course collaborate and other social tools are in the works to serve the growing ranks of olive oil sommeliers. To develop their skills even further, Cord developed an apprenticeship program at the New York International Olive Oil Competition, where new sommeliers sit alongside the leading experts as they analyze entries in the world’s largest olive oil tasting event.
More information about the Olive Oil Sommelier Certification Program is available on the Education Lab website.
More articles on: Curtis Cord, education, olive oil quality
Mar. 13, 2024
Olive Oil Times Launches Ranking Data Portal
The portal lists the most-awarded producers and brands, updated in real-time, along with detailed historical results data by hemisphere, country, cultivar and organic classification
Jul. 15, 2024
Italy, Turkey, Brazil Lead the Way at 'EVO IOOC' Awards
Four hundred eighty-six extra virgin and flavored olive oils were awarded at the ninth EVO IOOC Italy event in Calabria.
Jun. 2, 2024
37 Complete Olive Oil Times Sommelier Program in New York
Attendees from around the world will apply fresh knowledge on olive oil production, health benefits, culinary applications and more to their businesses and projects.
Dec. 5, 2023
Hard Work Yields World-Class Quality in Brazil
Estância das Oliveiras earned seven Gold Awards at the 2023 NYIOOC, the most in a single year for any Brazilian producer.
Jul. 18, 2023
Research Explores Olive Oil Co-Extraction with Olive Leaves, Herbs and Spices
A research review examined how milling olives with olive leaves, herbs and spices could increase the polyphenol content of the resulting oil.
May. 28, 2024
Greek Producers Celebrate Successful Finish to Historically Low Harvest
Farmers and millers in Greece earned 56 awards at the 2024 NYIOOC World Olive Oil Competition after the worst harvest in a decade.
Sep. 11, 2023
Award-Winning EVOO, Local Cuisine Delight the Senses on Hvar
Eva Marija Čurin challenged guests at a dinner to decide which extra virgin olive oils paired best with local dishes.
Oct. 11, 2023
How Air Pollution Affects Olive Oil Quality in California
Producers and researchers weigh in on the impact of wildfire smoke and air pollution on the local olive oil industry.