The Olive Oil Tasting Course

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

Monday, March 10

8:00 - 8:30
Welcome & Introductions
Nicholas Coleman

8:30 - 9:15
The Basics of Sensory Analysis
Kathryn Tomajan

9:15 - 10:45
Techniques of Sensory Evaluation
Introduction to tasting & description of the official analysis method
Mauro Amelio

11:00 - 12:30
Physical-Chemical Characteristics of Olive Oil
Mauro Amelio

12:30 - 1:30
Lunch Break
(on your own)

1:30 - 2:15
Culinary Demonstration
Chef Mark Ladner of DEL POSTO

2:15 - 4:00
Tasting Session: Sensory Evaluation and Scoring
Practical sensory evaluation using the official scorecard
Mauro Amelio

Tuesday, March 11

8:00 - 9:45
Tasting Session: Positive Attributes in Olive Oil
Practical sensory evaluation for positive characteristics of olive oil
Marcello Scoccia

10:00 - 12:00
Sensory Characteristics: Mediterranean Olive Oils
Practical sensory evaluation & description of Mediterranean olive oils
Marcello Scoccia

12:00 - 1:00
Lunch Break
(on your own)

1:00 - 1:30
Culinary Demonstration
Chef Brooks of DEL POSTO

1:30 - 2:30
World Production & Consumption of Olive Oil
Marcello Scoccia

2:45 - 4:00
Sensory Characteristics: Global Olive Oils
Practical sensory evaluation & description of global olive oils
Marcello Scoccia

6:00 - 9:00
Group Dinner at OTTO

Wednesday, March 12

8:00 - 9:30
How Technology Affects Quality
The effects of harvesting, storage & milling on sensory characteristics
Mauro Amelio

9:30 - 11:00
Tasting Session: Defects in Olive Oil
Practical sensory evaluation for negative characteristics of olive oil
Mauro Amelio

11:15 - 12:00
Olive Oil Classification & Marketing Issues
Kathryn Tomajan

12:00 - 1:00
Lunch Break
(on your own)

1:00 - 2:00
Culinary Demonstration
Chef Dave Pasternack of ESCA

2:00 - 4:00
Olive Oil and Health
Current scientific research on extra virgin olive oil compared with other fats
Dr. Mary Flynn

Thursday, March 13

8:00 - 9:45
Grove to Mill
How growing conditions in the grove influence the final product
Paul Vossen

10:00 -11:30
Mill to Table
How processing conditions in the mill influence the final product
Paul Vossen

11:30 - 12:30
Lunch Break
(on your own)

12:30 - 1:00
Culinary Demo
Chef Gaetano of BABBO

1:00 - 2:30
Selective Trials
Certification Exam: Part 1
Mauro Amelio

2:30 - 4:00
Selective Trials
Certification Exam: Part 2
Mauro Amelio

Friday, March 14

8:00 - 10:00
Selective Trials
Certification Exam: Part 3
Mauro Amelio

10:00 - 12:00
Selective Trials
Certification Exam: Part 4
Mauro Amelio

12:00 - 1:00
Lunch Break
(on your own)

1:00 - 3:00
Food & Olive Oil Pairings
Nicholas Coleman & Chef Alicia Walter

3:00 - 3:30
Ceremony of Certificates

3:30 - 4:00
Closing
Kathryn Tomajan