A Sensory Evaluation Of Olive Oil With Pablo Voitzuk

Learn to taste olive oil like an expert – from an expert! Pablo Voitzuk returns to Gold Ridge Organic Farms for another in-depth, olive oil sensory experience. In this half-day long event, we will explore how to evaluate a wide range of olive oils, from both local and international producers. Learn how to detect specific aroma and flavor profiles, as markers of high quality and flaws which are deemed either undesirable or show that an olive oil is past its prime.

Pablo Voitzuk travels the world as an international olive oil educator, consultant, and judge. He teaches at the Olive Oil Program of the Olive Oil Times in New York City and London. His consultancy takes him to olive orchards and mills throughout California, New Zealand, Portugal, Uruguay, and Turkey. A native of Buenos Aires, he honed his expertise in olive oil and the curing of table olives while working with Apollo Olive Oil and Pacific Sun Olive Oil in Northern California, and while studying with Dr. Marco Mugelli in Tuscany and with Dr. Pietro Paolo Arca in Sardinia.

He is a judge for local and international olive oil competitions, including the Los Angeles International Extra Virgin Olive Oil Competition at the Los Angeles County Fair; BIOL in Puglia, Italy; the Japan Olive Oil Prize (JOOP) in Tokyo, Japan; Sol D’Oro in Verona, Italy; the New York International Olive Oil Competition (NYIOOC) in New York City; and the Premio Montiferru in Sardinia, Italy. He has also been a member of the California Olive Oil Council (COOC) tasting panel from 2010 until 2022. COOC awarded him with the Best Miller of the Year award in 2015, 2016, and 2018 in their annual competition, in the large producer category.

Box lunch add-on optional. Space is limited.