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Online courses

Selecting Quality Olive Oils, for Consumers

Choices! This brief guide for the smart olive oil shopper helps them discern quality and taste from the bottle label.

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Olive Oil Tasting

A comprehensive course in olive oil tasting, from basic tasting concepts to advanced sensory analysis, by NYIOOC Panel Leader Pablo Voitzuk .

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Organic and Biodynamic Farming

Award-winning producer Juan Ignacio Valdés takes us on a year-long journey through the olive tree's annual rhythms to ensure excellent oil from healthy trees and to be responsible stewards for our planet.

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How to Produce Award-Winning Olive Oil, Course 1

Award-winning producer and international consultant Pablo Voitzuk explains the steps to produce high-quality olive oil, from harvest to bottling in this first lesson of his three-part series.

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How to Produce Award-Winning Olive Oil, Course 2

Award-winning producer and international consultant Pablo Voitzuk explains the steps to produce high-quality olive oil, from harvest to bottling. In this lesson, hygiene, crushing and temperatures.

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How to Produce Award-Winning Olive Oil, Course 3

Award-winning producer and international consultant Pablo Voitzuk explains the steps to produce high-quality olive oil, from harvest to bottling. In this lesson, malaxing, decanters and filtration.

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Olive Oil and the Mediterranean Diet 1

Dr. Simon Poole provides explains the special place of extra virgin olive oil within the Mediterranean diet and guides us through its many famed health benefits in this first lesson in his three-part series.

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Olive Oil and the Mediterranean Diet 2

An examination of the healthy constituents of the different grades of olive oil, the effects of fats on health, oxidation, factors that affect polyphenol levels and their impact on sensory qualities.

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Olive Oil and the Mediterranean Diet 3

Dispelling myths, educating consumers and opportunities to increase consumption are the focus in this third part of the series by Dr. Poole.

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An Introduction to Olive Oil Tasting

A brief introduction to olive oil sensory assessment by NYIOOC panel leader Carola Dummer Medina.

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Selecting Quality Olive Oils, for Professional Buyers

How to interpret lab results in assessing extra virgin olive oil quality.

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More courses are coming.

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In-person programs

Sommelier Certificate Program - Postira

October 11-16, 2022

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Sommelier Certificate Program - London

Dates to be announced.

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Sommelier Certificate Program - New York

Dates to be announced.

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