ICC Olive Oil Program

ICC Olive Oil Program
Box 3639
Newport, RI 02840
United States

The Olive Oil Program at the 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.

The aim of the ICC Olive Oil Program is to provide an exchange for knowledge about all aspects of olive oil.

The curriculum is developed in consultation with the world’s foremost experts in their fields.
Courses are conducted by experts in olive oil tasting and quality assessment. Instructors and participants will engage via an enterprise-level web conferencing platform designed for the school. At the beginning of each lesson, registered participants will logon to their course and be face to face with their instructor, with the ability to ask and respond to questions. For olive oil tasting and sensory assessment courses, a collection of olive oil samples selected by the instructor will be delivered to each participant in advance of the lesson.

Course Topics Include :-

Harvest and Production

Quality Management and Standards

Advanced Sensory Assessment of Olive Oil

Olive Oil Tasting: Defects and Quality Assessment

Regions, Cultivars and Culture

Science-Supported Health Qualities & Nutrition Benefits of Olive Oil

Olive Oil Tasting and Food Pairing

Consumer Perceptions of Olive Oil

Curtis Cord, Director
ICC Olive Oil Program

International Olive Oil School
Curtis Cord
Box 3639
Newport RI 02840
United States

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