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Sommelier Program to Follow 2019 NYIOOC

The eighth edition of the widely acclaimed program for olive oil sensory evaluation will follow the NYIOOC World Olive Oil Competition this May.

Feb. 28, 2019
By Olive Oil Times Staff

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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.

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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.



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