Producers, food industry professionals and journalists will be attending the 2018 NYIOOC on April 26 -- and many will stay for a comprehensive 6-day course in olive oil sensory assessment.
Up to 200 olive oil producers, food industry professionals and journalists will be attending the 2018 NYIOOC World Olive Oil Competition event on April 26 in New York — and many will stay in the city a while longer for a comprehensive 6‑day course in olive oil sensory assessment.
At 4:30 PM the sixth annual NYIOOC event will kick off with an olive oil tasting featuring olive oils from 28 countries, organizers said, with delicacies prepared by the International Culinary Center and music from the Juilliard School.
At 5:30, the results of the competition will be announced at a press conference broadcast live. Last year’s press conference was watched by more than 7,000 viewers around the world including, presumably, olive oil producers themselves looking for their brands among the winning entries.
The evening continues with a celebration featuring olive oil martinis and more culinary creations paired with the award-winning oils.
The NYIOOC World Olive Oil Competition is the largest olive oil quality contest and its annual listing of award winners is widely considered the most trusted guide to the year’s best extra virgin olive oils. This year’s event has drawn an unprecedented 1,000 entries, prompting organizers to close registration last month.
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The results of the competition are announced on the final day of judging, broadcast live online and syndicated through international media outlets.
The 6‑day sommelier course begins on April 30 at the International Culinary Center in New York’s SoHo, where experts from five countries will teach olive oil evaluation in a certificate program designed by the Olive Oil Times Education Lab to impart knowledge and tasting experience in a fast-paced and dynamic curriculum.
More than 120 olive oils will be tasted over the nearly sold-out course as students explore topics ranging from olive oil production, chemistry, food pairing, quality assurance and advanced sensory assessment.