Sensory Evaluation of Olive Oil

Six-Day Program in London to Train New Generation of Olive Oil Experts

Few spots remain in the first London edition of the renowned program on olive oil quality assessment.

18 Complete Sommelier Certification Program

Professionals and enthusiasts from eight countries who completed the six-day program at the International Culinary Center said they were eager to use their expertise to educate others and advance innovative projects.
Special Report

Olive Oil Sommelier Program Returns to California

It will be the sixth edition of the groundbreaking course organized by the Olive Oil Times Education Lab in partnership with the International Culinary Center.

In Germany, It’s All About Harmony

Harmony has become an important factor to consider for exporters of extra virgin olive oils to Central Europe.
Olive Oil Times Special

31 Complete Sommelier Certification in New York

From improving farming techniques to educating co-workers and customers, these new olive oil sommeliers return home to apply and share their new-found knowledge.

Italian Court Quashes Lidl Italia Fine for Mislabeled Olive Oil

The German supermarket chain was found to be not negligent in mislabeling virgin olive oil as extra virgin.
Special Report

How Microorganisms Affect the Sensorial Qualities of Olive Oil

Yeasts are among the microorganisms present in olive oil and, depending on their enzymatic activities, they can either improve or damage the oil quality.

Olive Oil Tasting Program to Follow NYIOOC

On April 30, the Olive Oil Sommelier Certification Program returns to New York's International Culinary Center (ICC) for an intensive, 6-day course in olive oil sensory assessment.