The Smithsonian Institution will host a seminar to explore high-quality extra virgin olive oils on February 3.
Washington’s Smithsonian Institution will host a seminar, “Olive Oil: In Search of Liquid Gold” to explore high-quality extra virgin olive oils on February 3, part of its Smithsonian Associates lineup of classes and lectures.
Curtis Cord, the publisher of Olive Oil Times and president of the NYIOOC World Olive Oil Competition will lead the all-day session that is expected to draw up to 150 attendees, according to Smithsonian Associates.
After a morning session on tasting and quality assessment, Cord will lead the group through a guided tour of this year’s NYIOOC award-winning oils from 27 countries to demonstrate the abundant variety of tastes in olive oils from around the world.
The Smithsonian will prepare a lunch designed to illustrate how pairing different olive varietals can enhance and elevate foods to new heights.
Attendees will also learn about the people behind the critically acclaimed olive oils. “Above all, a great olive oil is a product of a producer’s passion and determination,” Cord said. “A discussion of high-quality olive oil must always begin with an appreciation of its producer and his or her farm.”
A multimedia presentation will bring attendees into the groves and mills of olive oil producers on 5 continents.
Tickets to the seminar are offered on the Smithsonian Associates website.
Smithsonian Associates — the largest museum-based education program in the world — produces educational and cultural programming that offers access to the Smithsonian’s world of knowledge.
This will be the second time the program has examined olive oil quality. In 2014, Cord led a sold-out seminar at the museum on olive oil appreciation titled “The World of Olive Oil.”
More articles on: Curtis Cord, education, NYIOOC World
Jun. 13, 2023
Esporão Celebrates 50th Anniversary with Top Awards for Organic Olive Oils
What started as a family winery expanded into significant olive farming and oil production after a friendly challenge from an uncle to a nephew.
Jul. 12, 2023
Quality Places Cambodian Importer on World Stage
Tiger Power imports Tunisian extra virgin olive oil produced on the company farm in Nabeul and sourced from other local growers.
Dec. 5, 2023
An Olive Oil-Centered Curriculum in California Seeks to Help an Ailing County
Despite its agricultural mite, Kern County suffers from elevated levels of food insecurity, obesity and diabetes compared to the rest of the state.
Aug. 17, 2023
Chemistry Takes Center Stage at Olive Center Course
The workshop is an opportunity to get practical, hands-on experience at a state-of-the-art laboratory
Apr. 21, 2023
The Challenges and Triumphs of Taking Over an Olive Farm in California
Since purchasing Pitchouline and rebranding as Pura Grove, Tim Bui has continued the Southern California producer's legacy of quality.
Apr. 27, 2023
Quality of Central Italian Producers Shines Through After Difficult Harvest
The climate did not make it easy for olive growers in Lazio, Umbria or Abruzzo. Still, producers crafted award-winning extra virgin olive oils emphasizing local varieties.
Jun. 26, 2023
Georgia’s Largest Olive Oil Producer Gears Up for Its (Very) Early Harvest
While drought is not an issue in the Peach State, humidity and hurricanes are not uncommon during Georgia’s late summer harvest.
Apr. 21, 2023
Master Miller in Istria Explains His Sustained Success at World Competition
Edi Druzetić says a state-of-the-art mill, quick harvest and carefully balanced blends are the secrets to Uljara Vodnjan’s success at the NYIOOC World Olive Oil Competition.