`Olive Oil Course Spans the Journey from Tree to Table - Olive Oil Times
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enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Olive Oil Course Spans the Journey from Tree to Table

By Vanessa Stasio
May. 7, 2014 13:58 UTC

Culinary and olive oil enthu­si­asts are sign­ing up for an upcom­ing online course from the International Olive Oil School (IOOS) titled Introduction to Tasting and Pairing Olive Oils. The class will be taught live and online by Eataly’s olive oil expert Nicholas Coleman and res­i­dent chef at La Scuola di Eataly Alicia Walter on Friday, May 30, 2014 at 10:00 AM (EDT).

Nicholas Coleman

In this dynamic 150-minute course, Coleman and Walter will lead par­tic­i­pants through the basics of olive oil tast­ing, qual­ity assess­ment meth­ods and food pair­ing tech­niques. Regardless of where they are in the world, par­tic­i­pants will be pro­vided with sam­ples of award-win­ning extra vir­gin olive oils and course mate­ri­als in advance of the pro­gram. During the ses­sion, Coleman will lead a dis­cus­sion on the rea­sons for the oils’ unique tastes and par­tic­i­pants will learn how to ana­lyze var­i­ous organolep­tic qual­i­ties. Coleman will also guide par­tic­i­pants through the mechan­ics of olive oil tast­ing and qual­ity assess­ment pro­to­cols.

With Coleman’s own pho­tographs and videos from his years tour­ing olive groves inter­na­tion­ally, stu­dents will be delv­ing fur­ther into the myr­iad fac­tors which impact the qual­ity of olive oil, includ­ing the pro­duc­tion process — from the tree to the table — with par­tic­u­lar focus on agron­omy, har­vest­ing tech­niques and press­ing meth­ods. Proper stor­age, health ben­e­fits and struc­tured approaches for select­ing olive oils will also be cov­ered. For the culi­nary por­tion of the pro­gram, Chef Walter will detail appli­ca­tions and uses of olive oil in cook­ing. Harkening back to the ancient adage ​“what grows together, goes together,” she will demon­strate how to pre­pare three hyper-regional dishes that show­case the selected olive oils and the cui­sine of the areas from which they orig­i­nate.

Alicia Walter

Coleman is excited to offer this pro­gram to a global audi­ence. ​“Extra vir­gin olive oil is, per­haps after salt, the most fun­da­men­tal ingre­di­ent in the culi­nary world. Few foods are as ver­sa­tile or as use­ful to both the home and pro­fes­sional cook. A wide vari­ety of high qual­ity oils has enriched the mar­ket over the past few years. How best to pair them with the appro­pri­ate cuisines and courses requires and under­stand­ing of their indi­vid­ual virtues.”

Coleman and Walter have been teach­ing olive oil and food pair­ing courses together for years at Eataly, New York. The two have devel­oped a syn­er­gis­tic teach­ing style, allow­ing for a course that flows seam­lessly between tech­ni­cal assess­ments of olive oils to com­pre­hen­sive expla­na­tions of the pro­duc­tion jour­ney to the intri­ca­cies of choos­ing foods with which oils prop­erly pair. Students will have direct access to Coleman’s deep and rich knowl­edge base as well as Walter’s expe­ri­ence as a renowned chef and will be able to ask these experts ques­tions in real time.

Registration for the course closes soon. For more infor­ma­tion, please visit the International Olive Oil School web­site.

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