California's International Culinary Center to Host 3rd Olive Oil Sommelier Program

An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world’s most comprehensive curriculum in olive oil quality assessment.

Sep. 11, 2017
By Olive Oil Times Staff

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The Olive Oil Program at the International Culinary Center will hold its six-day, two-level olive oil som­me­lier cer­ti­fi­ca­tion course at the school’s Campbell, California cam­pus October 2, said Curtis Cord, the pub­lisher of Olive Oil Times and the pro­gram’s exec­u­tive director.

We are out to build a com­mu­nity of edu­ca­tors who can change the lives of peo­ple every­where by reveal­ing the truths about this vital food.- Curtis Cord, Program Director

An inter­na­tional fac­ulty of renowned experts will guide stu­dents through more than 100 olive oil sam­ples from 26 coun­tries in the world’s most com­pre­hen­sive cur­ricu­lum in olive oil qual­ity assessment.

The expan­sion of the pro­gram, pre­sented by the Olive Oil Times Education Lab and the International Culinary Center (ICC), fol­lows two suc­cess­ful courses in New York, where par­tic­i­pants came from as far as Uruguay, Mexico, Brazil, The Netherlands, Greece, Spain, France, Italy, Tunisia and Dubai.




Cord said stu­dents were in store for an unri­valed edu­ca­tional expe­ri­ence designed to fos­ter a deep under­stand­ing of olive oil qual­ity assess­ment. Cord con­ceived the pro­gram with the late Dorothy Cann Hamilton, the ICC founder.

The responses to our pro­gram have been over­whelm­ingly pos­i­tive and extremely help­ful in guid­ing the devel­op­ment of this ground­break­ing course,” Cord said. We’re so proud to be work­ing with the International Culinary Center to offer a pro­gram in olive oil sen­sory assess­ment like no other in the world.”

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While stu­dents of the som­me­lier pro­gram have included such diverse pro­fes­sion­als as pro­duc­ers, mar­keters, importers, mer­chants, food buy­ers, qual­ity-con­trol man­agers, chefs, jour­nal­ists and lawyers, Cord said the pro­gram is designed to teach the vital skills of sen­sory analy­sis to any­one con­cerned with olive oil quality.

Instructors from five coun­tries will guide tast­ings of an inter­na­tional selec­tion of oils to expose stu­dents to an unri­valed diver­sity of olive cul­ti­vars and fla­vor pro­files, build­ing an inter­nal sen­sory library to steer future deci­sions on mat­ters of olive oil qual­ity and usage.

The pro­gram aims to do more than cre­at­ing olive oil experts, Cord said. We are out to build a com­mu­nity of edu­ca­tors who can change the lives of peo­ple every­where by reveal­ing the truths about this vital food.”

The pro­gram man­ages an active online com­mu­nity forum where those who have taken the course col­lab­o­rate and other social tools are in the works to serve the grow­ing ranks of olive oil som­me­liers. To develop their skills even fur­ther, Cord devel­oped an appren­tice­ship pro­gram at the New York International Olive Oil Competition, where new som­me­liers sit along­side the lead­ing experts as they ana­lyze entries in the world’s largest olive oil tast­ing event.

More infor­ma­tion about the Olive Oil Sommelier Certification Program is avail­able on the Education Lab web­site.


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