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Olive Oil: Misconceptions and Clarifications

The International Culinary Center (in the 4th Floor Italian Classroom)
New York, NY

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Olive Oil: Misconceptions and Clarifications

The American Institute of Wine and Food Presents
Olive Oil: Misconceptions and Clarifications
A Seminar and Tasting of International Olive Oils

This event will be filmed as part of a documentary project.

To be held at: The International Culinary Center, The Italian Classroom, 4th Floor, 462 Broadway New York, NY 10013

Thursday June 23, 2011, 5:30 PM

Moderator: Clark Wolf
Founding Member of the AIWF and former AIWF NY Chair and Spokesperson for The International Olive Oil Council

Panelist
Michele Scicolone
Cookbook Author and food consultant

Michele Buster
Importer, Forever Cheese Inc.

Eric Korsch
Chef, the Waverly Inn New York

Louis Coluccio, Jr.
Retailer, D. Coluccio and Sons, Inc.

In 2010 Olive Oil sales in the U.S. reached $1.3 billion, and continue to grow at staggering rates. Retail shelves are filled with olive oils from all over the world; Italy, Spain, Portugal, as well as domestic productions.

Most bottles are filled with codes, symbols, and wording that signifies their quality, or does it? And how should consumers truly judge an olive oil? What flavors should you look for? Does greener actually translate into better oil?"

Clark will lead a discussion answering all of these questions and more. After, guest will be able to taste a specially foraged batch of some surprising finds from around the globe.

Space is limited and registration is required.

Part of The American Institute of Wine and Food 30th Anniversary Celebration
A 3O under $30 Event

This program was made possible by
Tom Cat Bakery
D. Coluccio and Sons
Forever Cheese