Sensory Evaluation of Olive Oil

Education

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.
Education

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.

Olive Oil Sommelier Course Sold Out

The next session will be February 3-10, 2017, when all three levels of the course will be held. Registration for the February session will begin this fall.
Education

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.

Fact Check: 3 Common Myths About Olive Oil Quality

Let's dispel some confusion about three fundamental characteristics of liquid gold.
Sensory Assessment

Course for Advanced Tasters at McEvoy Ranch

On February 8, noted researcher Agustí Romero will teach a course examining the causes of various olive oil attributes.

Taste Panel App Digitizes Sensory Analyses

A new app promises to increase the accuracy, security and sustainability of olive oil taste testing.