About

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.

Curtis Cord, program director