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International Olive Oil School (IOOS)

Introduction to Olive Oil Tasting and Food Pairing

A comprehensive understanding of extra virgin olive oil that will span the entire journey from the tree to the table.  In this 150-minute course, oleologist Nicholas Coleman highlight unique organoleptic qualities of oils from various microclimates and soils and explain how to pair them with appropriate cuisines.


Sampling olive oils from around the world, olive oil expert Nicholas Coleman will guide participants through the mechanics of olive oil tasting and quality assessment from the worlds finest producers.  These tastings are accompanied by a series of breathtaking images showing the entire olive oil production process from tree to mill, including harvesting techniques and pressing methodologies.

This course gives attendees unprecedented access to the exclusive world of olive oil production and exposes them to the varied aromas, flavors and textures of the finest olive oil.

Advanced reservations required.  Sign up at

Earlier Event: April 5
Roger Smith Food-Tech Conference