Learn more and sign up: http://www.internationalculinarycenter.com/california-campus/multi-day-amateur-classes/olive-oil-sommelier-certification-course-two/

Course Two is designed to hone your sensory assessment skills in olive oil. Dive deeper into olive oil chemistry, testing methods and quality standards in day one. With an emphasis on advanced sensory assessment techniques, you’ll continue to sample oils from around the world.

Days two and three are reserved for instructional tasting exercises where you’ll put what you’ve learned into action—participating in formal proficiency testing and selective trials to identify cultivars, the presence and degree of defect and quality characteristics. Students who complete both courses, One and Two, and meet proficiency benchmarks will receive their Olive Oil Sommelier Certification.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.