Francisco Villanueva and Fernando Martín produce oil from wild olives growing on the green slopes of the Sierra de las Nieves. "Professional tasters don’t know how to describe it.”
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.
The Chilean association Chile Oliva has formed a partnership with James Beard award-winning chef Todd English to promote Chilean oils around America.
The Beauty of Olive Trees
We can all appreciate the beauties of nature, but it takes an enlightened soul – like artists' ones always are – to capture all the strenght and the poetry that lies in a ladybird, or in an olive tree.
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