` Culinary Institute, Davis Olive Center Present Olive Oil Quality Seminar - Olive Oil Times

Culinary Institute, Davis Olive Center Present Olive Oil Quality Seminar

Nov. 15, 2011
Lori Zanteson

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Olive oil has become a new culi­nary trend, ele­vated by high qual­ity and new fla­vor pro­files. Keeping in stride with this fast-grow­ing indus­try, the Culinary Institute of America (CIA) and the UC Davis Olive Center will jointly present the sem­i­nar, Olive Oil Flavor & Quality: Next-Generation Benchmarks for Specialty Retail, Supermarkets & Foodservice.”

A new kind of sem­i­nar on olive oil qual­ity- for food indus­try pros

The January 12 event at the Culinary Institute of America at Greystone in California’s Napa Valley, will immerse retail, food ser­vice, pro­duc­tion and dis­tri­b­u­tion pro­fes­sion­als into the new world of olive oil qual­ity.

The first of its kind to tar­get this audi­ence, the sem­i­nar will sat­isfy the need for accu­rate facts and infor­ma­tion about olive oil qual­ity, accord­ing to Dan Flynn, exec­u­tive direc­tor of the UC Davis Olive Center. Prompted in part by the num­ber of inquiries the Olive Center receives about olive oil qual­ity, the event couldn’t be more timely — and it’s nicely sched­uled just before NASFT’s 2012 Winter Fancy Food Show in San Francisco.

Olive oil experts rep­re­sent­ing the United States, the Mediterranean region and Australia will be fea­tured, shar­ing insight that will help those in the grow­ing retail and food­ser­vice mar­ket make sense of good ver­sus poor qual­ity oils.

Topics range from why a prod­uct labeled extra vir­gin olive oil” may be a lower grade, and how retail­ers can pro­tect them­selves and their cus­tomers, to ways to boost sales and how lead­ing chefs are pair­ing qual­ity olive oils with foods.

Flynn hopes the event will give the audi­ence some real tools to take con­trol of the qual­ity to take back to cus­tomers,” such as what they need to iden­tify in the prod­uct spec­i­fi­ca­tions when they order, and if and how fre­quently they should test the prod­uct. Participants will also learn how to help cus­tomers see the value of olive oil prod­ucts. The sem­i­nar is lim­ited to 130 par­tic­i­pants and costs $295.


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