In this first level, 3-day course, we will examine the history and cultivation of the olive tree and delve into harvest and methods used in olive oil production. We will taste samples from around the world and learn to recognize olive oil defects and sensory attributes.
Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.
WHAT YOU’LL LEARN
- Olive tree history, cultivation and harvesting
- Production and processing
- Grades and standards
- Introduction to sensory assessment, tasting techniques and food pairings
- Olive oil defects and positive attributes
- Introduction to olive oil chemistry
- Olive oil cultivars
- Regional sensorial characteristics
- Application fee
- Books and supplies
- Certified cobalt tasting glass
- Certificate of completion at course end
Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. Completion of both courses is required for certification. This course, Olive Oil Sommelier Certification: Course One, is a prerequisite for Olive Oil Sommelier Certification Course Two.
About Olive Oil Times Education Lab:
The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.
Check Back Soon
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.