Sensory Evaluation of Olive Oil

#NYIOOC2017

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.

Sommeliers Waste No Time Sharing Their Knowledge

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

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.

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.
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.