Nicholas’s years in Tuscany hand-harvesting olives in a grove located just outside the town of Arezzo and his experience in overseeing the pressing of some of the world’s finest olive oil give him a unique and intimate perspective on this fascinating and increasingly popular subject. Nicholas has taught oil courses in America for Zagat’s master class series, Eataly, NYU, Columbia University, Bedford Cheese Shop, Murray’s Cheese Shop, ICE, and platinum country clubs, as well as to Mario Batali’s staff and sommeliers at Otto, Manzo and Del Posto, where he worked directly with executive chef Mark Ladner to pioneer their first ever olive oil tasting menu. In addition, he has appeared in numerous publications including La CucinaItaliana, GQ and Real Simple Magazine, and in 2012 Nicholas earned his sensory aptitude degree from Italy’s premier olive oil tasting school ONAOO, graduating Summa Cum Laude as a certified technical olive oil taster. Recently, Nicholas was selected as the youngest judge at the NYIOOC, the world’s most prestigious olive oil competition for his expertise – which is now sought after worldwide. He is an honorary member of the International Order of Disciples of Escoffier.
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