The eighth edition of the widely acclaimed program for olive oil sensory evaluation will follow the NYIOOC World Olive Oil Competition this May.
On May 10, two hundred producers, food industry professionals and journalists from around the world will gather in New York’s East Village for the official unveiling of the winners of the 2019 NYIOOC World Olive Oil Competition.
A few days later, on May 13, the six-day Olive Oil Sommelier Program returns to the International Culinary Center’s Soho campus, where 40 participants will learn how to identify an award-winning olive oil for themselves.
This will be the eighth edition of the widely acclaimed program that focuses on olive oil quality assessment, cultivation and history, harvesting and production, health benefits, chemistry, regions and cultivars, standards and grades, culinary applications and consumer education.
Courses are offered each year in San Francisco, New York and London.
An international faculty of renowned experts will guide students through more than 100 olive oil samples from every region in the world’s most comprehensive curriculum in olive oil quality assessment.
The course is limited to 40 participants and the upcoming New York edition will soon sell out, as did the most recent one in London. There, 37 successfully completed the program to earn their certification and join nearly 200 people from 26 countries in the registry of olive oil sommeliers.
Registration for the New York course will remain open until the limited number of available spots are filled.