Sensory Evaluation of Olive Oil

Education

‘Oleum’ Project Seeks Better Solutions to Protect Olive Oil Authenticity

Part of Europe's Horizon 2020 research and innovation program is an ambitious plan to find common approaches and analytical tools to check the quality and authenticity of olive oil.

Change the Olive Oil Tasting Glass? Some See Red

A glassware designer and the University of Jaén think they've found a better vessel for olive oil sensory analysis.
Education

Best Olive Oils for 2017 Will be Announced Tonight

The winners of the 2017 New York International Olive Oil Competition will be revealed at a live-streamed 5:30 (EDT) press conference.

Sommeliers Waste No Time Sharing Their Knowledge

International Culinary Center Olive Oil Program graduates apply their expertise across networks and around the world.

Expert Tasters from Japan, Australia, U.S. Chosen to Lead 5th NYIOOC

Miciyo Yamada from Japan, Lina Smith from the United States and Robert Harris from Australia will lead this year's panel.

Sommelier Certification Course Returns to NY with Intensive 7-Day Program

The Olive Oil Program at New York's International Culinary Center returns next month with a comprehensive, week-long course for those who wish to achieve olive oil sommelier certification.
Special Report

Ayvalik’s Olive Oil Prodigy

Tasting olive oil makes Suzan Kantarci Savas happy. Such joy will serve her well in New York this April when she returns with her colleagues to taste over 900 samples in the world's largest olive oil competition.

Olive Oil Sommelier Course Debuts in New York

The groundbreaking olive oil sensory assessment program at the International Culinary Center seeks to turn out expert olive oil tasters. Participants of the first level course agreed they're well on their way.