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International Culinary Center California
700 West Hamilton Ave, Campbell, California 95008
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 olive oil chemistry
Olive oil defects and positive attributes
Shelf-life and quality management
Advanced tasting techniques and food pairing
09/10/2018 – 09/12/2018 – $1,400
Mon-Wed 9:00 am – 4:00 pm