` Olive Oil Course Spans the Journey from Tree to Table

Food & Cooking

Olive Oil Course Spans the Journey from Tree to Table

May. 7, 2014
By Vanessa Stasio

Recent News

Culi­nary and olive oil enthu­si­asts are sign­ing up for an upcom­ing online course from the Inter­na­tional Olive Oil School (IOOS) titled Intro­duc­tion to Tast­ing and Pair­ing Olive Oils. The class will be taught live and online by Eataly’s olive oil expert Nicholas Cole­man and res­i­dent chef at La Scuola di Eataly Ali­cia Wal­ter on Fri­day, May 30, 2014 at 10:00 AM (EDT).

Nicholas Cole­man

In this dynamic 150-minute course, Cole­man and Wal­ter will lead par­tic­i­pants through the basics of olive oil tast­ing, qual­ity assess­ment meth­ods and food pair­ing tech­niques. Regard­less of where they are in the world, par­tic­i­pants will be pro­vided with sam­ples of award-win­ning extra vir­gin olive oils and course mate­ri­als in advance of the pro­gram. Dur­ing the ses­sion, Cole­man will lead a dis­cus­sion on the rea­sons for the oils’ unique tastes and par­tic­i­pants will learn how to ana­lyze var­i­ous organolep­tic qual­i­ties. Cole­man will also guide par­tic­i­pants through the mechan­ics of olive oil tast­ing and qual­ity assess­ment pro­to­cols.

With Coleman’s own pho­tographs and videos from his years tour­ing olive groves inter­na­tion­ally, stu­dents will be delv­ing fur­ther into the myr­iad fac­tors which impact the qual­ity of olive oil, includ­ing the pro­duc­tion process — from the tree to the table — with par­tic­u­lar focus on agron­omy, har­vest­ing tech­niques and press­ing meth­ods. Proper stor­age, health ben­e­fits and struc­tured approaches for select­ing olive oils will also be cov­ered. For the culi­nary por­tion of the pro­gram, Chef Wal­ter will detail appli­ca­tions and uses of olive oil in cook­ing. Harken­ing back to the ancient adage what grows together, goes together,” she will demon­strate how to pre­pare three hyper-regional dishes that show­case the selected olive oils and the cui­sine of the areas from which they orig­i­nate.

Ali­cia Wal­ter

Cole­man is excited to offer this pro­gram to a global audi­ence. Extra vir­gin olive oil is, per­haps after salt, the most fun­da­men­tal ingre­di­ent in the culi­nary world. Few foods are as ver­sa­tile or as use­ful to both the home and pro­fes­sional cook. A wide vari­ety of high qual­ity oils has enriched the mar­ket over the past few years. How best to pair them with the appro­pri­ate cuisines and courses requires and under­stand­ing of their indi­vid­ual virtues.”

Cole­man and Wal­ter have been teach­ing olive oil and food pair­ing courses together for years at Eataly, New York. The two have devel­oped a syn­er­gis­tic teach­ing style, allow­ing for a course that flows seam­lessly between tech­ni­cal assess­ments of olive oils to com­pre­hen­sive expla­na­tions of the pro­duc­tion jour­ney to the intri­ca­cies of choos­ing foods with which oils prop­erly pair. Stu­dents will have direct access to Coleman’s deep and rich knowl­edge base as well as Walter’s expe­ri­ence as a renowned chef and will be able to ask these experts ques­tions in real time.


Reg­is­tra­tion for the course closes soon. For more infor­ma­tion, please visit the Inter­na­tional Olive Oil School web­site.

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