Delicate, fruity, robust and peppery – olive oils are considered to be the nectar of the Gods and most people agree this is one healthy, flavorful and versatile food. All the more reason to celebrate the New York International Olive Oil Competition (www.nyoliveoil.com…) scheduled for April 16-18, 2013, sponsored by Fairway Market and The International Culinary Center, the world’s leading culinary center for education founded as The French Culinary Institute.
“The New York International Olive Oil Competition is the definitive olive oil contest,” said Curtis Cord, one of the event organizers and publisher of the leading olive oil publication Olive Oil Times. “Here, the most distinguished panel of international olive oil judges ever assembled will scrutinize entries from every region to find this year’s very best olive oils on Earth. There is a huge difference between ‘good’ and ‘best’, and this contest will finally make the best oils known and available to buyers here in New York and around the country.”
For media, who can’t wait the three months until the event, a press preview of the most important olive oil competition in the world will be held on January 24, 2013 from 5:00 to 6:00 pm ET at The International Culinary Center in New York City (462 Broadway). The preview is by invitation only: Members of the media who would like to attend can request a press pass on the event website.
The preview will feature competition organizers Curtis Cord, Steven Jenkins, master cheesemonger and olive oil merchant from Fairway Market, and Dorothy Hamilton, CEO and founder of The International Culinary Center.
The January 24th preview will launch ticket sales for the April event and will provide food professionals and journalists with an overview of the groundbreaking program. There will be an olive oil tasting, led by Steven Jenkins, featuring selected extra virgin olive oils from throughout the world.
About the New York International Olive Oil Competition
Much more than the world’s most top olive oil contest, the New York International Olive Oil Competition will feature an educational program designed to provide a deeper understanding on this vital topic to an influential audience. Culinary professionals, food industry executives, aspiring chefs and journalists are already lining up to attend the two seminars, which will span olive oil production, quality and chemistry, sensory assessment, culinary applications, olive oil varieties, marketing and promotion, trade issues and much more.
The actual competition portion of the event is not open to the public; however, a limited number of seats will be available to the two full-day seminars on April 16 and 18. The seminars will feature lectures by leading experts, scientists and industry chefs including Giovanni Colavita, authors Nancy Harmon Jenkins and Carol Drinkwater, and chef Cesare Casella. The ICC will also offer special olive-oil themed dinners on April 16 and 18 at L’Ecole, its acclaimed restaurant. Tickets to the seminars and the dinners will be available on the event website at 5:00 PM on January 24th. The event will cap with a Gala dinner on April 18, when the winners will be announced.
An off-site event will also be open to the public at the Fairway Café, 2127 Broadway, on Wednesday, April 17 from 2:00-4:00 pm. Steven Jenkins will lead participants through various olive oil tastings and food samples, describing how olive oil is assessed professionally and offering advice on how to select olive oils. Tickets are $25 may be purchased at the Fairway Café or through the event website beginning on January 24th. Proceeds will benefit The International Culinary Center Scholarship Fund.