Class A extra virgin olive oil is, after salt, the most fundamental ingredient in the culinary world. A wide variety of boutique, single-estate oils has enriched the olive oil market over the past few years. How best to pair these oils with the appropriate cuisines and courses requires an understanding of their individual virtues.
Nicholas is the Chief Oleologist at Eataly NY and teaches guests and staff about their collection of more than one hundred single-estate extra virgin olive oils. He has also taught oil courses in America for Zagat's master class series, Bon Appetit, The Institute for Culinary Education, New York Univerisity, Columbia University and other B&B properties, including Babbo, Otto, Eataly Chicago and worked alongside Del Posto Executive Chef Mark Ladner to design and execute their first Olive Oil Tasting Menu.
Nicholas graduated top of the class from The National Organization of Olive Oil Tasters (ONAOO) and has been a judge at The New York International Olive Oil Competition and the Sol D’Oro Southern Hemisphere Olive Oil Competition in Santiago, Chile. Over the past decade, he’s developed and maintained relationships with producers from all over the world. He has been interviewed for the Los Angeles Times, La Cucina Italiana, GQ, Esquire and Real Simple Magazine among others.