Chatting all thing olive oil with IACP

This month I had the honor of speaking with fellow industry professionals as a guest lecturer with the International Association of Culinary Professionals. We took a deep dive into olive oil’s entry in the designer pantry category to go beyond today’s trend heavy food culture and shed light on buzzy topics, marketing tropes, and wild heath claims.

Our journey started at the beginning with a bit of history on the origins of the olive, the misnomer of the scientific classification, and an overview of how we went from stomping on sacks full of ancient fruit to modern extraction methods, who designates standards and tasting methods, why olive oil is a superfood and how it interacts with your body, and all the details between grove and shelf that have a significant impact on your oil’s quality before it ever hits your fork.

Any talk where attendees are happy to stay overtime to keep the conversation going is a wild success, so thanks to all the participants for their enthusiasm, curiosity and patience!

We are continuing our exploration of olive oil on July 28th, joined by two fantastic colleagues who will speak to food pairing and retail markets, so if you are considering joining the IACP, you can sign up and enroll in the Professional Interest Section today! Link is live.