The Culinary Institute of America and UC Davis Team Up for Olive Oil Excellence

By Caroline J. Beck
December 01, 2011

JANUARY CONFERENCE FOCUSES ON FLAVOR AND QUALITY

Two challenges loom large in the olive oil wholesale business: avoiding the purchase of fraudulent or inferior quality oils masquerading as extra virgin olive oil; and finding ways to profit from the use of true high-quality olive oils.

Designed to help culinary professionals and decision makers at restaurants, foodservice and product development companies, and specialty food distributors, the Culinary Institute of America and the UC Davis Olive Center will present a one-day educational seminar on these important issues. The event will be held on January 12, 2012 at the CIA’s Greystone location in St. Helena, California.

If you missed any of the historic “Beyond Extra Virgin” gatherings over the past few years, “Olive Oil Flavor & Quality: Next-Generation Benchmarks for Specialty Retail, Supermarkets & Foodservice” looks to be another groundbreaking opportunity to hear answers to questions that have plagued the forward momentum of this trend-setting ingredient in the retail and foodservice markets.

According to the CIA, this one-day course will feature an impressive roster of top experts from the United States, the Mediterranean region, and Australia to present insights on how to separate the good from the bad. The seminar hopes to provide attendees with information on:


  • Learn why much of what is sold in the United States as “extra virgin olive oil” is actually a lower grade—and in some cases, not even olive oil.

  • Understand how to protect yourself & your customers from defective oil flooding the market, & ensure that your company secures the “real thing.”

  • Acquire the methods that are boosting sales of this high-value product in supermarkets, specialty retail and restaurants. Discover modern production methods that achieve olive oil excellence akin to what revolutionized the wine market more than 30 years ago.

  • Taste what “fresh” means in the olive oil market, and why good olive oil is more perishable than you have been led to believe.

  • Discover with leading chefs how to pair the very best oils from California, Spain, Italy, Greece and Australia with a variety of foods to create memorable culinary experiences.


The seminar is limited to 130 participants and costs $295. For more information and to register, go to http://www.ciaprochef.com/oliveoil/ .