Savantes New York 2016
Savantes Returns to New York with Leading Extra Virgin Olive Oils
Extra Virgin Olive Oil Savantes - New York, USA
June 22 - 24, 2016
Extra Virgin Olive Oil Savantes has been held in New York since 2012, and returns to Manhattan in 2016, bringing some of the best extra virgin olive oils from around the world for participants to taste, expanding their tasting knowledge, skills and experience.
Excellent Extra Virgin Olive Oil, Valuable Knowledge and Good Company makes Extra Virgin Olive Oil Savantes Much More than Tasting
- Taste the wide range of styles and flavour of extra virgin olive oils from many regions around the world
- Taste current international award winners from the northern and southern hemispheres
- Practice your blending skill
- Evaluate by comparison the extra virgin olive oil you produce or supply
- Discuss market trends in producing and importing countries
- Be up to date with current quality standards and the debate around new testing methods
- Explore the culinary and health selling points of extra virgin olive oil
- Make friends and expand your networks worldwide
- Achieve recognition of your own tasting ability and knowledge by becoming an Associate Savante or Member of the Register of Extra Virgin Olive Oil Savantes
The Summer Fancy Food Show
Savantes New York 2016 is timed so that you can visit the Summer Fancy Food Show which starts on 26 June at the Javits Centre, a 10 minute walk from the hotel.
For details of the show go to www.specialtyfood.com/shows-events/summer-fancy-food-show/
Spanish Extra Virgin Olive Oil Tasting Teams Show The Way
The first Spanish National Extra Virgin Olive Oil Team Tasting Championship was a resounding success. Held in Priego de Cordoba in Southern Spain the championship attracted 13 teams of 3 from all over Spain. Staged by the PDO for the region Priego de Córdoba (ASCCAL) and International Extra Virgin Olive Oil Savantes the event used the Savantes Tasting Skills Test and additional exercises to assess the tasting ability of the teams.
Included in the tests were extra virgin olive oils contributed by producers from France, Italy, Greece, Spain and Portugal with the varietals including ocale, picual, arbequina, hojblanca, coratina, cobrancosa, galega, koroneiki, changlot real, manzanilla, cornicabra, l’aglandau, olivastra seggianese, tonda iblei and picuda. An important activity of Savantes is to encourage recognition and appreciation of extra virgin olive oils from all varietals and regions around the world.
The skills exhibited by the tasting teams were outstanding with Fermin Rodriguez Jimenez becoming the first to achieve Savante status since the introduction of the skills test fifteen years ago. Twenty participants achieved Associate Savante status which requires a score of 60% or more in the test, full Savantes status requires 80% or more.
Oils Tasted at Savantes Modena
At each Extra Virgin Olive Oil Savantes tasting programme, participants taste a range of the world's best extra virgin olive oils. The list below contains the oils tasted during the Extra Virgin Olive Oil Savantes tasting programme held in Modena, Italy.
We are always grateful to the oil producers, distributors and retailers who provide their oil to the tasting progamme each year, helping to provide participants with the broadest tasting experience possible and developing their tasting skills and experience.
The Extra Virgin Olive Oil Savantes tasting programme was established in Melbourne in 2001, and since then has been run locations including New Zealand, Australia, South Africa, United Kingdom, Spain and Italy. In 2013 Savantes will be presented in Seville, London and the East Coast of the USA.
Below are some of the comments made by Savantes Participants:
What a great experience Savantes was for me. Your class gave me a whole new level of inspiration.
The class is such a great network also. I had met someone at the last class and we became friendly. I now carry her olive oils and honey in my shop!
New York 2015
I thoroughly enjoyed your seminars, instruction and insight. In fact, like a good olive oil, I am still reliving the Savante experience in my mind. Above all, I was affected by your ethical and “no nonsense” approach to the industry, to tasting, and to relaying information. When you began by telling us to be careful what we say and to whom we judge, because in the oil is someone’s livelihood, I was touched by your respect for both the product and producer and I felt instantly like I was in the right place, with the best teacher.
New York 2015
By far, the most memorable and humbling 3 days I've spent in Olive Oil. So glad you challenged my perceived wisdoms on the sensory properties of this mysterious liquid.
New York 2015
I personally had a wonderful time at the programme! It was very nice to meet you all and feel very grateful for this opportunity to learn from such professional and lovely people.
Toledo, Spain 2014
I love the way you teach organoleptic assessment.
Toledo, Spain 2014