The Olive Oil Tasting Course

March 10-14, 2014 ◆ Del Posto, New York City

An immersive five-day course hosted by Italy’s leading olive oil tasting school in partnership with members of the American olive oil community and New York City’s most distinguished chefs.

The Program

This seminar is an intensive, interactive experience with enrollment limited to 20 participants. Instructors from Italy’s National Organization of Olive Oil Tasters (ONAOO) will lead five full days of taste training and sensory development. Participants will emerge with the skills needed to properly assess olive oil from around world. Along the way, they learn:

  • the olive oil production process from tree to table
  • olive oil sensory analysis and grading methodology
  • positive attributes and common defects
  • characteristics that distinguish extra virgin olive oil
  • labeling regulations and marketing issues
  • culinary applications, including food pairings

A full schedule is available here.

Sensory Certification

Participants will have the opportunity to test their skills with a 16-part sensory certification exam. Participants who successfully complete the exam will obtain a sensory analysis certification from ONAOO, which states that they are capable of sensing the subtle differences in aroma and taste of various olive oils. This certification allows them to be considered for tasting panels and international competitions.


Culinary Demonstrations

Throughout the course, Mario Batali’s executive chefs will demystify olive oil, sharing techniques used inside New York’s premier restaurants.


Course and sensory certification exam

Course only


Del Posto is the richest and most refined creation of Mario Batali, Joe Bastianich, Lidia Bastianich and partner/executive chef Mark Ladner. Del Posto holds the coveted Relais & Chateux distinction, a Five Diamond Award from AAA, and the Grand Award from Wine Spectator.


The National Organization of Olive Oil Tasters, an emanation of the Italian Union of Chambers of Commerce, was founded in Imperia in 1983, on the initiative of the local Chamber of Commerce and a group of long-time tasters, with the commitment to defend, enhance and safeguard the important technical and cultural heritage represented by the art of tasting olive oil. The oldest olive oil tasting school in the world has developed a training methodology over the years that deals with every phase of the production process for olive oil. The numerous courses, developed in cooperation with the scientific and university arenas, are enhanced with cultural exchanges, such as the annual trips to Spain, Greece, Morocco, Portugal and California. ONAOO does not only provide training, but always represents an impartial position based on scientific rigor, as well as a forum for the sharing of experiences, debate and the defense of the quality of olive oils. It is within our solid “cultural walls” that we keep the theoretical and practical knowledge alive, and tangibly usable by all.

Register Here

Enrollment is limited to 20 participants. To register, complete the form below and a course organizer will contact you.

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Contact Us

Unanswered questions? Media inquiries? Please email the organizers at