Renowned Olive Oil Sommelier Program Returns to New York

The Olive Oil Times Education Lab’s Sommelier Certificate Program is returning to New York City’s Flatiron District for its popular flagship course from May 19th to 23rd.

Over five days, an interdisciplinary team of renowned experts will instruct participants on olive oil sensory assessment, the latest production and milling techniques, health benefits and nutrition, culinary applications, farming best practices, quality assurance and advanced tasting techniques. 

Nearly 500 olive oil sommeliers, including producers, marketers, importers, merchants, food buyers, quality-control managers, chefs, journalists and lawyers have completed the course.

See Also: Renowned Sommelier Program Expands in Europe

Alumni have gone on to win international quality awards, launch educational initiatives, write books, provide consulting services and develop programs to improve understanding of olive oil quality, culture and usage.

While many in the growing international network of experts and educators are olive oil professionals, program director Curtis Cord emphasized that the program is designed for anyone interested in olive oil quality. There are no prerequisites for the course.

At the most recent edition of the sommelier program in London, a diverse class of participants praised the quality of the instruction and how they would apply their newfound knowledge in personal and professional capacities.

Stefano Chessa of Oliveto Imports joined the course to further his initiative to market Italian extra virgin olive oils in London with greater authority.

“The event was exceptionally well-organized,” he said. “I now feel much more confident in my understanding of the extra virgin olive oil industry. I am certain this will enhance my interactions with current and future customers.”

Even producers with decades of experience found value in the instruction, learning about the latest trends in farming, milling and quality evaluation.

“I’ve been living and making olive oil in Tuscany for 20 years,” said Elizabeth Ward-Booth. “Many things pertaining to olive oil production have changed over these years. Now, moving to a new area within Tuscany with a reputation for excellent olive oil production, I aim to use my experience and new knowledge to produce the best quality olive oil.”

“I believe the wide knowledge gained regarding olive oil, particularly the importance of attention to detail in harvesting, milling and storage, will be invaluable in producing a fine quality olive oil,” she added.

Registration for the New York program is open on the Education Lab website. Enrollment is limited to 40 participants.

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