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, Bon Appetit, The International Culinary Center, The Institute of Culinary Education, Eataly, Cornell, NYU and Columbia University, Platinum Country Clubs and to Mario Batali's critically acclaimed chefs and sommeliers nationwide.
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 in GQ, Esquire, The Los Angeles Times, La Cucina Italiana, Lucky Peach and Real Simple Magazine among others. He is an honorary member of the International Order of Disciples of Escoffier.