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 an international olive oil expert, educator, speaker and co-founder of Grove and Vine, a full-service olive oil and wine education company that also offers a highly unique and bespoke olive oil membership program. He has taught oil courses for The Culinary Institute of America, Zagat's Master Class, Bon Appetit, Eataly, Cornell, NYU and Columbia University 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 featured in The New York Times, GQ, Esquire, Food and Wine, 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 and a professor for the olive oil sommelier certification course at the International Culinary Center in New York City.