Sensory Evaluation of Olive Oil

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.

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.
Special Report

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.

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.
Olive Oil Times Special

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.

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.
Special Report

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.

Croatian Joins Elite Panel of Tasters in New York

Dr. Karolina Brkic Bubola, the leader of the official panel for olive oil sensory assessment for the Republic of Croatia, will be among the 18 judges at the 2018 NYIOOC.