On Menorca, an Olive Oil Identity Shaped by Soil, Sea and Wind
Son Felip, a farm in northern Menorca, earned a Silver Award at the 2026 NYIOOC World Olive Oil Competition for its Koroneiki monovarietal extra virgin olive oil. The producer uses regenerative agriculture, early‑harvest processing, and biodiversity‑focused practices that boost polyphenol levels to around 540 mg/kg. Its terroir—sea breezes, salty winds, and volcanic soil—shapes a distinctive flavor profile and supports a diversified farm system. The estate also conserves a millenary olive tree, developing a new “de la terra” variety and integrating agritourism.
Sommelier Program Returns to New York for 10th Edition
The Olive Oil Times Education Lab’s Sommelier Certificate Program is back in New York’s Flatiron District for its 10th annual edition, a milestone for the five‑day intensive course. The flagship program delivers rigorous training in sensory analysis, production methods, health benefits,...