Facebook event page
International Culinary Center California
700 West Hamilton Ave, Campbell, California 95008
Level 2 will look closely at olive oil production processes and how they affect specific sensory characteristics. This 3-day course will delve into international grades and standards for olive oil including testing methods, quality standards and supply chain considerations. You’ll examine olive oil chemistry while exploring the world of olive cultivars. With an emphasis on advanced sensory assessment techniques, you’ll taste samples from around the world to hone the skills needed to detect oil defects and quality characteristics.
This 3-day course marks the completion of the Olive Oil Sommelier Certification Courses. Those who complete both levels and meet proficiency benchmarks will receive their Olive Oil Sommelier Certificate in the mail after the course concludes.
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 oil chemistry
Harvest and production best practices
Advanced tasting techniques & sensory memory
Olive oil defects and quality characteristics
09/13/2018 – 09/15/2018 – $1,400
Thur-Sat 9:00 am – 4:00 pm