Recent News

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.