Heather Cramer has traveled to California numerous times to attend olive oil sensory courses at UC Davis' Olive Center. There, I have learned how to differentiate between olive varietals, identify defects, and have obtained a wealth of information about the chemical makeup, nutrients, health benefits, and best practices for production and storage. Classes at the Culinary Institute of America offered further insight into the art of pairing olive oils with different foods to enhance their nuanced flavor profiles.
