“…an intensive week-long program where more than 110 olive oils were sniffed, sipped and analyzed…. International Culinary Center in New York and the Olive Oil Times Education Lab conferred their Sommelier Certification to 26 olive oil virtuosos from 11 countries….
Over the course of the seven-day program, nine instructors from Spain, Italy, Greece and the United States led students through an exploration of olive oil health benefits, production, sensory science, chemistry, culinary applications and instructional tastings of oils from every region.
“The candidates needed to pass rigorous testing to show they had acquired the skills to reliably recognize the sensory characteristics of olive oil samples. Curtis Cord, executive director of the International Culinary Center Olive Oil Program, credited his staff of instructors, the huge number of oils assembled, and the hard work of the participants for the successful results.
“Participants came from as far as Uruguay, Mexico, Brazil, The Netherlands, Greece, Spain, France, Italy, Tunisia and Dubai, and from just as diverse professional backgrounds in their quest to gain a thorough understanding of one of the world’s most important foods.
Alan Barnett, NYC event photography