The Olive Oil Education Lab at the International Culinary Center is a partnership between the world’s leading olive oil publication and the preeminent school for culinary education.
The interactive, fast-paced curriculum is designed to inspire and empower a new generation of olive oil experts and educators.
Students are exposed to an astounding variety of olive oils, drawn from the 1,000-sample library maintained by Olive Oil Times, the organizer of the NYIOOC World Olive Oil Competition.
Instructors are renowned professionals from diverse regions who offer a variety of perspectives and a deep knowledge on topics ranging from olive oil production, quality assessment, health aspects and culinary applications, to name a few.
Courses are offered on International Culinary Center campuses in New York and California, and select locations abroad.
The program is directed by Curtis Cord, the president of Olive Oil Times.