Buyers wanting to be able to judge the quality of olive oil they purchase will gain from knowledge being shared by Australian expert Leandro Ravetti of Boundary Bend, via the International Olive Oil School’s new Olive Oil Quality Assurance course. Aimed at retailers, restaurants, importers and distributors, the web-based course is intended to demystify olive oil and help buyers protect themselves from olive oil fraud. Joining Ravetti on the instructing team will be the UC Davis Olive Center’s Dan Flynn, Dr Selena Wang and Sue Langstaff. The five-lesson course commences on June 16, and successful participants will receive an Advanced Course Certificate of Completion from the International Olive Oil School. More information and registrations here.
