Smithsonian Explores the World's Best Olive Oils
The Smithsonian Institution will host a seminar to explore high-quality extra virgin olive oils on February 3.
The Smithsonian Institution will host a seminar led by Curtis Cord on high-quality extra virgin olive oils on February 3, expected to draw up to 150 attendees as part of its Smithsonian Associates lineup of classes and lectures. The session will include a tasting and quality assessment, a tour of award-winning oils from 27 countries, a lunch pairing demonstration, and a discussion on the passion and determination of olive oil producers, with tickets available on the Smithsonian Associates website.
Washington’s Smithsonian Institution will host a seminar, “Olive Oil: In Search of Liquid Gold” to explore high-quality extra virgin olive oils on February 3, part of its Smithsonian Associates lineup of classes and lectures.
Curtis Cord, the publisher of Olive Oil Times and president of the NYIOOC World Olive Oil Competition will lead the all-day session that is expected to draw up to 150 attendees, according to Smithsonian Associates.
After a morning session on tasting and quality assessment, Cord will lead the group through a guided tour of this year’s NYIOOC award-winning oils from 27 countries to demonstrate the abundant variety of tastes in olive oils from around the world.
The Smithsonian will prepare a lunch designed to illustrate how pairing different olive varietals can enhance and elevate foods to new heights.
Attendees will also learn about the people behind the critically acclaimed olive oils. “Above all, a great olive oil is a product of a producer’s passion and determination,” Cord said. “A discussion of high-quality olive oil must always begin with an appreciation of its producer and his or her farm.”
A multimedia presentation will bring attendees into the groves and mills of olive oil producers on 5 continents.
Tickets to the seminar are offered on the Smithsonian Associates website.
Smithsonian Associates — the largest museum-based education program in the world — produces educational and cultural programming that offers access to the Smithsonian’s world of knowledge.
This will be the second time the program has examined olive oil quality. In 2014, Cord led a sold-out seminar at the museum on olive oil appreciation titled “The World of Olive Oil.”
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