New York Olive Oil Sommelier Course Sold Out

The first Olive Oil Sommelier Certification Course at the International Culinary Center in New York has sold out, just weeks after opening registration for the Level 1 session, said the program’s director, Curtis Cord.

The three-day session will be held October 8-10 at the ICC’s New York City campus. It is the first-level course in the 3-level certification program.

The Olive Oil Times Education Lab, in conjunction with the International Culinary Center, announced the launch of the certification course for aspiring olive oil sommeliers at the New York International Olive Oil Competition last April.

“The International Culinary Center has always been at the forefront of culinary innovation, and we’re proud to launch the first Olive Oil Sommelier Program,” said Dorothy Cann Hamilton, the founder of the ICC. “We are excited to team up with the Olive Oil Times Education Lab to introduce a never-before-seen, innovative program to our current and future students.”
olive oil sommelier
Enrollment for the first session was capped at 40 students. More than 100 olive oils from 26 countries will be sampled and analyzed during the course.

“The Olive Oil Sommelier Certification Program will bring the world’s foremost olive oil experts and educators to New York and the International Culinary Center in a comprehensive series spanning production, quality management and advanced sensory assessment,” said Cord.

The first-level course on olive oil sensory analysis will be taught by Monell Chemical Senses Center president Gary Beauchamp, Albert Einstein College of Medicine nutritionist Keith Ayoob, Del Posto executive chef Mark Ladner, NYIOOC panel member and oleologist Nicholas Coleman, Chilean taste panel leader Carola Dummer Medina, noted New York merchant Steven Jenkins, NYIOOC president and Olive Oil Times publisher Curtis Cord, and award-winning producer and taste panel member Pablo Voitzuk.

The next session will be February 3-10, 2017, when all three levels of the course will be held. Registration for the February session will begin this fall.

Via The Olive Oil Times

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Add Olive Oil to Your Skin

There are many well-known reasons to include olive oil in your diet. From heart health to cancer prevention, the list continues to grow as more health benefits of olive oil are discovered.

Just like olive oil is a healthy part of your diet, it can also be a worthy addition to your skin care routine.

Your skin plays an essential part in detoxifying your body, so it’s important to keep it as clean and healthy as possible.

Face with closed eyes of a beautiful woman

It may seem counter-intuitive to apply olive oil on your skin, but it can be used as a natural barrier to protect from dirt and debris. By washing your face and keeping it too dry, you could actually be encouraging breakouts and unhealthy skin. A light coating of extra virgin olive oil on your face after you wash makes an excellent protective layer. Be sure to massage the oil into your face until it’s almost fully absorbed. Remember that a little goes a long way, so you do not need to use a lot of your favorite EVOO to reap the benefits.

Olive oil also contains antioxidants and squalene, which is one of the most common lipids produced by human skin cells (Wrangler even puts it in their jeans). Vitamins A and E in olive oil make it a prime anti-aging compound. A daily regimen can help reduce the appearance of fine lines and wrinkles while simultaneously nourishing and hydrating your skin (it certainly works for Sophia Loren).

Apply olive oil to your clean skin after using a toner. Toners allow your skin to return to the proper pH level. Your face should be slightly damp when applying the EVOO for the moisturizing qualities to be best absorbed by your skin. Remember to combine your use of olive oil as a moisturizer with sunscreen to protect your skin from UV rays.

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Want Healthier Eggs? Feed Hens with EVOO

Eggs are a breakfast staple for most people. Although an excellent source of protein, people with high cholesterol levels, heart disease or diabetes often avoid eating eggs because high cholesterol content of egg yolk is believed to raise blood cholesterol levels.


So what if eggs could be lower in saturated fat and cholesterol? Several studies conducted on fat intake of hens have shown that the type of dietary fat influences lipid composition of egg yolks. In one such study, hens fed soybean oil had egg yolks with a higher content of omega-6 polyunsaturated fatty acids; while those fed linseed oil had a higher content of omega-3 polyunsaturated fatty acids.

Based on results of past studies and the fact that polyphenols in extra virgin olive oil provide protection against heart disease, researchers at the University of Bari’Aldo Moro’ in Italy decided to include EVOO in the diets of laying hens to determine if it would influence egg quality.

The study, published in the February 2015 issue of the journal Lipids in Health and Disease, evaluated the effects of dietary supplementation of hen feed with EVOO from two different olive cultivars with different polyphenol content on egg quality and egg yolk cholesterol.

In a first of its kind study, researchers divided 150 laying hens into three groups and fed them a normal wheat and soybean meal that differed only in the source of oil for 10 weeks.

All feeds contained 2.5 percent of oil as either sunflower oil for the control or first group; EVOO with low polyphenol content of 38 mg/kg from the Cima di Bitonto variety for the second group; and EVOO that contained a high content of polyphenols of 254 mg/kg from the Coratina variety for the third group of hens.

Egg laying rate, egg weight and egg shell quality were similar in hens of all three groups. The amount of polyphenols in the feed, however, was found to influence egg yolk color score, which was lowest in eggs from hens fed sunflower oil and highest in eggs from hens fed EVOO with high polyphenol content.

Similarly, hens fed high polyphenol EVOO laid eggs that had lower total yolk cholesterol levels than hens fed low polyphenol EVOO. The total cholesterol content of egg yolk decreased by 4.04 percent in hens fed low polyphenol EVOO, while it decreased by 6.74 percent in hens fed high polyphenol EVOO when compared to cholesterol levels in egg yolks from the control group.

Additionally, eggs from the high polyphenol EVOO group had lower saturated fatty acids, higher polyunsaturated fatty acids and a better saturated to unsaturated fatty acid ratio than conventional eggs. The atherogenic index also decreased as the content of polyphenol of the diet increased – 0.77 in egg yolks of hens fed the high polyphenol EVOO diet, 0.86 in egg yolk of hens fed low polyphenol EVOO and 1.09 in the control group.

Findings of this investigation indicate that feeding laying hens a diet that includes polyphenol-rich EVOO could lead to the production of eggs that have lower cholesterol content and a better fatty acid profile as compared to conventional eggs. According to the authors of the study, such healthier eggs could be beneficial for human health.

Visit The Spanish Olive Shop to find the best Extra Virgin Olive Oils from Spain, unique Gourmet products and top quality natural cosmetics. Don’t miss out our selection of Gifts, there is something for everyone!

Via Olive Oil Times

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8 Ways to use olive oil for beauty
When I do grocery shopping, I also do my beauty shopping at the same time, because plenty of natural products from a supermarket can be used for our beauty routine.

One of my favourite products is extra virgin olive oil (when I mention the ‘olive oil’ term in this article – I refer to the extra virgin olive oil).

Olive oil is a very popular product that people use for centuries and, nowadays, it still goes strong and is widely used in cosmetic industry.

Olive oil is very rich in vitamins, minerals and natural fatty acids. It’s also convenient for a sensitive skin. Olive oil is a powerful ingredient of anti-aging skin care products; rich in antioxidants, it prevents skin aging, the appearance of wrinkles and fine lines, it also nourishes, rejuvenates and protects the skin.

Rich in vitamin E and A, olive oil helps prolong youth, hydrates the skin, maintains its elasticity and softness. Also, olive oil helps skin cells to regenerate. The list of olive oil benefits can go on and on, but let’s talk about practical things: how can you use olive oil for beauty?

1) Olive oil bath

Sophia Loren, gorgeous italian actress, once shared her beauty secret – she loves taking olive oil baths.

To prepare the olive oil bath, just add 5 tablespoons of extra virgin olive oil into your bathtub and you are done! (You can add more if you like). This simple, yet amazing beauty secret can make your skin soft and very smooth.

Here is another variation of the olive oil beauty bath: massage your body with the extra virgin olive oil before hopping into your bathtub, after you finish taking your bath, pat your skin dry and wipe away the excess oil; you won’t recognize your skin! It will be amazingly soft and smooth, like a baby skin.

2) Olive oil body lotion

Olive oil is my favourite body lotion! (I don’t buy body lotions and body creams anymore, because I found the one that is very efficient and all natural). I love to apply olive oil all over my body, while in the shower, right after I used the shower gel; after the application of olive oil body lotion my skin feels extremely soft and very smooth! This simple beauty secret is a very quick and easy way to make your skin look and feel healthy and tender to touch.

3) Olive oil makeup remover

I love using olive oil as my makeup remover in the evening. It gently removes makeup and nourishes the skin at the same time. Apply a little bit of olive oil on a cotton pad (or on a damp cotton pad) and gently wipe away all the makeup from your face. If you have a heavy makeup on, then to remove it massage olive oil all over your face first, and then wipe it off with a washcloth saturated with warm water. Repeat a couple of times if necessary and remember to be gentle, never treat your skin harshly. Rinse your face with warm, then splash with cold water; cold water will help stimulate the blood circulation and close pores.

You can also use olive oil as a gentle eye makeup remover; it will easily remove even the waterproof makeup.

4) How to strengthen nails with olive oil?

A warm olive oil bath for nails is an excellent way to strengthen them. It takes only 5 or 10 minutes. Just soak your nails in slightly warmed up olive oil (it shouldn’t be too hot, just a room temperature). Do this treatment once or twice a week and enjoy strong, shiny and healthy nails!

5) Olive oil eye cream

Yes, you can use olive oil as an eye cream. It will nourish the tender skin around your eyes and soften fine lines. Gently dab some olive oil under your eyes before bed time or in the morning. Keep your olive oil eye cream in the fridge and enjoy refreshing, vitamin filled beauty treatment.

6) Olive oil homemade face masks

One of my favorite homemade face masks with olive oil is this: mix one egg yolk with a tablespoon of olive oil (you can also add a tea spoon of lemon juice, if you want to whiten and brighten your skin, as lemon juice is rich in antioxidants and especially vitamin C). Apply this mixture to your clean face for 5 -10 minutes; rinse with warm, then cold water (cold water will help to close pores). This olive oil homemade face mask can be used for normal or dry skin types, it will nourish and soften your skin, adding wonderful glow.

Here is a cleansing and refreshing olive oil face mask for normal skin type: mix a tablespoon of white cosmetic clay with one tablespoon of olive oil. Apply it to your face for about 10 minutes; rinse with warm water.

7) Olive oil for hair

Olive oil hair treatment is quick and easy to make; it will take you only 15 minutes to do it. Mix one egg yolk with two tablespoons of olive oil and a teaspoon of lemon juice. Keep this mask on your hair for about 15 minutes, then shampoo and condition. Your hair will become shinier and softer.

Here is another simple olive oil hair treatment that will make your hair silkier and shinier: it’s easy, just apply slightly warmed up olive oil to your hair, let it sit on your locks for about an hour, then shampoo and condition, as usual (you might need to shampoo your hair two times to get rid of greasiness). This hair treatment will make your hair healthier and will add shine.

8) Don’t forget to add olive oil in your salads! Olive oil will improve your skin, hair and nails, and will nourish your body from within. Remember, beauty starts from within!

Olive oil is one of my favourite natural skin care products.

Do you know some other ways to use olive oil for beauty? Feel free to share your own beauty secrets and tips in the comment section below.

Stay beautiful!

Article Via Beauty and Tips

Visit The Spanish Olive Shop to find the best Extra Virgin Olive Oils from Spain, unique Gourmet products and top quality natural cosmetics. Don’t miss out our selection of Gifts, there is something for everyone!

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For Fashion Designer Norma Kamali, Olive Oil Is ‘at the Core of Who We Are’

Fashionistas know the name Norma Kamali, the star designer, as the creative force behind Farrah Fawcett’s crimson swimsuit in Charlie’s Angels, shoulder pads, flowy silk parachute dresses, and hot pants. We know her as a passionate and devoted missionary of olive oil. “The life of an olive tree is eternal,” Kamali says. “Olive oil is more important than fashion.”

With a Lebanese mother and a Basque father, Kamali’s childhood home in New York was always stocked with the golden elixir. Her family used olive oil for “every reason—in the kitchen, of course, for my hair, to keep us regular.” Kamali’s mom juiced decades before the activity was a verb, She used olive oil for a number of home remedies and passed on her passion for vitality and health to her daughter.

Kamali received a Bachelor of Fine Arts from the Fashion Institute of Technology in 1964. A mere four years later, she opened her first boutique in New York. Since then, she’s been a champion of experimental design and technological innovation.

Ancient olive oil doesn’t seem to fit neatly into the constantly changing, novel, trend obsessed world of fashion. Olive oil is “timeless,” Kamali says. “The olive tree has been a very important part of our history, of the culture of our planet. It’s at the core of who we are.”

For Kamali, fashion and olive oil are indeed inextricably connected. “Olive oil is a method of preserving fitness, health, and beauty…when your skin, your hair, your overall well-being are in a really good place, it almost doesn’t matter what you put on — you will look great.” Beauty starts from the inside and nurturing out bodies with antioxidants and healthy fats found in olive oil is essential. “With fashion people, I talk about how it makes them more beautiful. That gets their attention.”


Kamali’s ethos is embodied in her Wellness Café, a health and beauty shop meets café, tucked into the back of her flagship midtown Manhattan shop. Customers can try out her different olive oils drizzled on air-popped popcorn, a blank slate on which to experience the flavor of her oils. Everything in the shop is plant-based, certified organic, and carefully chosen by Kamali herself.

Shortly after September 11, inspired less by fads and more by what was important and eternal, Kamali began a quest to learn as much as she could about olive oil, to visit olive groves and take part in the harvest. “We drank a lot of olive oil and became experts on the trees, their age, the effects of finishing and processing, acidity, we became friends with the growers.”

Kamali’s olive oils are “bottled and packaged as if they are a fine product like fragrance or wine because they are.” She respects great extra virgin beauties from Italy, Spain, and beyond but fell in love hardest for the oils of Provence. She cares deeply that her olive oil is the finest quality and as fresh as possible. That’s how people will fall head over heels, as she did.

She also has a line of stunning soaps, massage oils, and lotions infused with olive oil. Her mom would be proud.

“Olive oil is where food began. We’re going back to square one,” Kamali says, “the wild, unprocessed side.” It also happens to be mighty delicious.

Norma Kamali will be a speaker at the NYIOOC Conference on April 15.

Visit The Spanish Olive Shop to find the best Extra Virgin Olive Oils from Spain, unique Gourmet products and top quality natural cosmetics. Don’t miss out our selection of Gifts, there is something for everyone!

Via The Olive Oil Times

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Looking for Mother’s Day ideas?

Get ahead of the game and plan the perfect Mothering Sunday pronto. From fancy food venues, to mum-friendly exhibitions – steal our fail-safe ideas and itineraries for Sunday March 15 2015 and treat your mum to the mother of all Mother’s Days. Click here to see what Time Out London has carefully selected for you!

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Add a Drizzle of Extra Virgin Olive Oil to Your Soup

This is where you want to use that really fantastic bottle of extra-virgin olive oil that you’ve been saving for a special occasion. Trust us, a little drizzle of that liquid gold in each bowl will take your soup to the next level. Have you ever tried this?

You don’t need much. Just a tablespoon of oil perfumes the hot soup and adds a special richness to each bite. The floating oil looks so fancy as you bring the soup to the table, too!

We’ve found that this trick is most effective with soups that are fairly lean to begin with, like lentil soup, split pea soup, and other pureed vegetables soups. Extra-virgin olive oil is always a good choice, but it can also be fun to play around walnut oil, truffle oil, or oils that have been infused with spices.

In the picture above is a cauliflower soup that has been drizzled with truffle oil. Who could say no to that?

Visit The Spanish Olive Shop to find the best Extra Virgin Olive Oils from Spain, unique Gourmet products and top quality natural cosmetics. Don’t miss out our selection of Gifts, there is something for everyone!


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Mediterranean Diet Protective Against Obesity in Children

File this under “no surprise:” A recent study from eight European countries has shown evidence that children who consume a Mediterranean diet may be 15 percent less likely to be overweight or obese.

The results of the study conducted by Dr. Gianluca Tognon from the University of Gothenburg, Sweden were first presented at the European Congress on Obesity in Sofia, Bulgaria last June.
Researchers examined data gathered from the IDEFICS study, a European project that lasted from September 2006 to February 2012 with the goal of assessing the problem of obesity in children.

Data from IDEFICS included height, weight, body fat percentage and waist circumference from children in Spain, Italy, Cyprus, Germany, Belgium, Hungary, Estonia and Sweden. In relation to the children’s diets, parents filled out a questionnaire supplied from IDEFICS that defined the frequency with which 43 common foods were consumed. Dr. Tongon’s team gathered additional dietary data by interviewing a sample of parents from the IDEFICS study.

Children were then scored on their adherence to foods considered to be staples of a Mediterranean diet, including fish, vegetables, fruits, cereal grains and nuts. A single point was given for every Mediterranean food group eaten, and another point was given if children had a low intake of foods not considered typical of the Mediterranean diet like meat and dairy.

The results of Dr. Tognon’s study showed that children with a higher number of points were 10 to 15 percent less likely to be overweight or obese compared to children with a lower number of points. These children were also less likely to go through major changes on the BMI scale or gain body fat.

The study also showed that Italian children were the most likely to consume a Mediterranean diet and in Sweden, where the children had the highest frequencies of intakes of
cereal grains, fruit, nuts and vegetables.

“The take home message,” Dr. Tognon said, “is that there is a need to recommend to children a dietary pattern, particularly in the Mediterranean countries where people might still be convinced that they are following a diet like this, which is often not true anymore.”

Visit The Spanish Olive Shop to find the best Extra Virgin Olive Oils from Spain, unique Gourmet products and top quality natural cosmetics. Don’t miss out our selection of Gifts, there is something for everyone!

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Phenols in Extra Virgin Olive Oil Inhibit Colon Cancer Cell Growth

Research shows that estrogen receptor β has a protective effect on colon cancer and may inhibit proliferation of colon cancer cells. Estrogen receptor β is the main estrogen receptor expressed at a high level by normal human colon mucosa. In a cancerous colon, however, expression of estrogen receptor β decreases and is associated with progression of colorectal cancer.

Interest in phenols present in extra virgin olive oil as possible anti-carcinogenic agents for colon cancer stems from the fact that most phenols have a chemical structure similar to 17 β-estradiol (main form of estrogen in humans) and may be protective against colon cancer by acting as selective estrogen receptor modulators.
SEE MORE: Olive Oil Health Benefits
In a recent study carried out in the University of Florence and published in the Journal Nutrition and Cancer, researchers evaluated the effects of phenolic extracts from two different Italian varieties of extra virgin olive oil on human colon cancer cell lines in vitro. They reported that the total polyphenol content of the EVOOs, supplied by companies from Tuscany and Liguria, was 12.69 and 8.43 milligrams per milliliter, respectively. Hydroxytyrosol, secoiridoids and lignans were the main phenolic extracts identified in these EVOOs.
Colon Cancer Cell Growth
The phenol extracts were tested on human colon cancer cell lines that were designed to overexpress estrogen receptor β. The authors reported that the EVOO extracts interacted with signals dependent on estrogen for growth of colorectal cancerous cells, thus providing an anti-proliferative effect on them. EVOO extracts also down regulated the expression of several genes, including BAG-1 that resulted in inhibition of cellular growth.

The researchers plan on conducting more studies to investigate the role of EVOO extracts in stopping colorectal cancer growth through the estrogen receptor β metabolic pathway.

Colorectal cancer is the third most common cancer and the second leading cause of cancer-related deaths in the United States, according to the Center for Disease Control and Prevention.

These latest findings add to the health benefits of consuming a Mediterranean diet, which provides many cancer-protective components because it is a diet rich in fruits, vegetables, olive oil, seafood, whole grains, and wine.

Visit The Spanish Olive Shop to find the best Extra Virgin Olive Oils from Spain, unique Gourmet products and top quality natural cosmetics. Don’t miss out our selection of Gifts, there is something for everyone!

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Orange-Hazelnut Olive Oil Cookies

Reminiscent of biscotti in texture, these not-too-sweet cookies are a perfect dipper for after-dinner coffee.

We need:

2 cups toasted and skinned hazelnuts
10 oz. (2-1/4 cups) unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
3/4 cup plus 2 Tbs. granulated sugar
1/2 cup extra-virgin olive oil
2 large eggs
Finely grated zest of 2 medium oranges (about 1-1/2 packed Tbs.)
1 tsp. pure vanilla extract

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, use a measuring cup meant for dry ingredients, not liquids, and don’t scoop the cup into the flour. Instead, stir the flour to aerate it, spoon it lightly into the cup without packing, and sweep the cup level with a straight edge.

Finely grind the hazelnuts in a food processor. In a medium bowl, whisk the hazelnuts, flour, baking powder, and salt to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, oil, eggs, zest, and vanilla on low speed until the sugar is moistened, about 15 seconds. Increase the speed to high and mix until well combined, about 15 seconds more (the sugar will not be dissolved at this point). Add the dry ingredients and mix on low speed until the dough has just pulled together, 30 to 60 seconds.

Divide the dough in half. Pile one half of the dough onto a piece of parchment. Using the parchment to help shape the dough, form it into a log 11 inches long and 2 inches in diameter. Wrap the parchment around the log and twist the ends to secure. Repeat with the remaining dough. Chill in the freezer until firm, about 1 hour.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment or nonstick baking liners.

Unwrap one log of dough at a time and cut the dough into 1/4-inch slices; set them 1 inch apart on the prepared sheets. Bake two sheets at a time until light golden on the bottoms and around the edges, about 10 minutes, rotating and swapping the sheets halfway through for even baking. Let cool completely on racks. The cookies will keep in an airtight container at room temperature for up to 1 week.

Make Ahead Tips:
The unbaked logs of dough may be frozen for up to 1 month.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 60; Fat (g): fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 15; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 0;

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