Tasting Olive Oil

Sensory Assessment

5 Easy Ways to Know Your Olive Oil is a Ripoff

So you splurged for extra virgin olive oil, but did you get what you paid for? Here are five sure signs you got ripped.

Olive Oil Sommelier Certification Course at New York’s International Culinary Center

The renowned International Culinary Center (ICC) in New York and the Olive Oil Times Education Lab will present the first Olive Oil Sommelier Certification Level 1 Course October 8-10 at the ICC’s SoHo campus.
Olive Oil World

International Culinary Center to Offer Olive Oil Sommelier Certification

The new program's executive director, Curtis Cord and Dorothy Hamilton, the founder of the International Culinary Center, announced the joint project at the NYIOOC press conference today.

Increased Attention on Olive Oil Volatile Compounds

Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.

High Society: Chemists Recognize 9 Olive Oil Tasting Panels that Made the Grade

The American Oil Chemists' Society anointed 9 panels on its annual list of top tasters.

Courses on Lake Garda for Tasters and Experts

O’Live & Italy, founded by Maria Paola Gabusi, is offering courses on olive oil tasting and much more.
Special Report

Workshop to Improve Olive Oil Tasting Skills

Two of the world's most experienced olive oil tasters, Paul Vossen and Richard Gawel, have organized a one-day workshop to take olive oil tasters to the next level.

Olive Center Offers Two Courses for Olive Oil Sensory Evaluation

The UC Davis Olive Center is offering its 12th and 13th Sensory Evaluation of Olive Oil Certificate Courses starting June 15.