- Nutrition and health benefits
- Consumer Perceptions
- Sensory Assessment
- Olive oil defects
- Standards and enforcement
- Harvest and production
- Regions, cultivars and culture
The Olive Oil Program at the International Culinary Center brings the world’s foremost olive oil experts and educators to the New York and California campuses in a comprehensive series of courses spanning production, quality management and advanced sensory assessment.
There has never been a greater need to foster a deeper understanding of this important food among today’s culinary leaders, and there is no better place than the International Culinary Center to lead the way to greater knowledge.
Whether you’re a chef, an importer like myself, no matter what area you’re in, you should do this course.
I’m going to pitch this course to everyone I know.
If you have an interest in olive oil, whether it’s a passionate interest, or you know you’re not consuming the best olive oil and you want to tell good from bad I highly recommend it.
Every day was absolutely worth it.
I loved every minute of it. I think we tasted over one hundred olive oils, which is incredible.
I am very proud to be part of this group.
I have enjoyed from the first thing in the morning when I come, to the last minute when I go home.
The course was extremely well done.
There's this moment when a light bulb goes on in your head when the brain and the sensory organs connect and suddenly you know what you’re talking about.
I have been running an importing and distribution company for almost seventeen years now.
How can’t you not become passionate listening to you and your instructors! I wanted to sincerely congratulate you on the excellent course.
This was a top-notch curriculum and course. I learned a great deal.
Thank you again for this most important conversation and educational opportunity. Your course and faculty embodied both a reach for art and community.
I want to thank you for creating such a comprehensive, informative and inspiring three days at the olive oil sommelier course! As an “aspiring" Tuscan producer, it was the perfect introduction to the world of olive oil and touched on all the critical topics. You have an ability to articulate the issues related to olive oil so clearly and your passion for the topic is evident and inspired everyone in the room.
I was so impressed by international team of experts who taught the sommelier course.
It was amazing how top experts in their field from around the world were brought together to teach in this very comprehensive program. Much more than I or my classmates ever expected.
Curtis, I wanted to quickly thank you and your team for creating and offering up this amazing Olive Oil Sommelier Course. I look forward to seeing you again in February and completing the course. It is nice to see the ICC and OOT Education Lab creating a course that will begin building an army of educated olive oil professionals.
The course helped my palate catch up with my expertise in the commercial/harvest/production side of the product and to dig into the category further.
It also gave me a better understanding of my competition and how I need to be selling.
This course completely took things to the next level. The course material was dead on point, the instruction was extraordinary, the sensory work was eye-opening, and the collaboration was invigorating.
I walk away not only convinced about my continuation of parts II and III, but with a whole new level of awareness and recognition of my desire to work in this discipline, and a more profound appreciation of EVOOs. Curtis Cord put together a remarkable program - I cannot wait for the next rounds!
I enjoyed the course very much. You and all the instructors had such a great passion.
I look forward to participating in the level II in February.