Providence   Italy    Dubai    Beijing

“There has never been a greater need to foster a deeper understanding of this important food among tomorrow’s culinary leaders, and there is no better place to reach them than Chef Walters Cooking School,” Chef Walter said.

Extra virgin olive oil is the unrefined juice from olives which has been part of the cultural heritage around the world for thousands of years. Like wine, olive oil reflects its terroir and exhibits complex taste characteristics depending on the olive varieties used and countless other variables in cultivation and processing.

Extra virgin olive oil is coveted for proven health benefits and its ability to enhance the tastes of foods. Chefs around the world are learning to harness the endless possibilities in their kitchens and there is a growing demand for high-quality olive oils and those who can identify them.

“The Olive Oil Academy has always been at the forefront of culinary innovation, and we’re proud to launch the first Olive Oil Sommelier Program,” said the Chef . “We are excited to team up with the Olive Oil Professionals in Italy to introduce a never-before-seen, innovative program to our current and future students.”

In this first level, 3 hours course, we will examine the history and cultivation of the olive tree and delve into harvest and the methods used in olive oil production. We will taste samples from around the world and learn to recognize olive oil defects and sensory attributes. We will cook 3 recipes to fully understand the intricacies and the applications of the Olive Oil and understand the science of post cooking.


    Olive tree history, cultivation and harvesting
    Production and processing
    Grades and standards
    Sensory assessment
    Introduction to olive oil chemistry
    Olive cultivars
    Olive oil defects and positive attributes
    Shelf-life and quality management
    Advanced tasting techniques and food pairing
    How to recognize, purchase, storing, usage
    Cook with Olive Oil

    Certificate of completion Level 1 at course end

Important: Check back frequently to see new start dates or contact us at 401.273.2652. Although Chef Walters Cooking School is accredited by the Association of Professional Italian Chefs (APCI), this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

Request Details: