Antonio Giuseppe Lauro,
graduated as agronomist, is an international olive oil consultant, educator, journalist and panel leader; assessor of extra virgin olive oil (EVOO) since 1995 and an International panel leader since 2003 in compliance with IOC rules.
As agronomist and Marketing & EVOO expert for the ARSAC Calabria, he has participated in many national and international projects related to olive oil chain and quality control.
Since 2003 Dr. Lauro has been teaching courses for professional tasters of EVOO in accordance with IOC/EU laws and was professor in several master courses (national and international).
Lauro has written numerous publications (books, guides, catalogs, etc.) on the EVOO industry and Sensory Analysis.
The EVO IOOC 2020 competition has just finished, and now the “traditional” guide is in the market, as is the third edition.
It’s an innovative publishing project carried out by the expert Antonio G. Lauro for EVO IOOC.
A guide, is essential in its content and is increasingly appreciated by the world of buyers. It’s also very popular and requested by consumers and admirers of high quality extra virgin olive oil around the world. This guide was born with the intent to become a tool for dissemination, consultation, and information, complete in all aspects, but at the same time simple, streamlined and agile.
One can “navigate” and discover all the EVOOs of excellence during the 2019/2020 olive oil year, whether in the northern or southern hemisphere.
The guide has one goal: to identify the highest quality EVOO.
Divided by hemisphere, country of production, and prizes obtained, the guide highlights in the first part, all the overall winners of the categories. These categories include Best in Class, Best of Country and Special Awards. The second part is where you can find all the companies that have obtained a prestigious award in the EVO IOOC competition. The guide is easy to read, moving between Gold and Silver Medal. You will be directed to the individual company sheets showing the production, variety, and certifications, as well as the essential data of the company so you can easily contact them.
Order your copy now!
Follow the link: forms.gle/54ekBjmoX7sHomix6
ANTONIO GIUSEPPE LAURO
If you talk about extra virgin olives, one can not speak of the illustrious Dr. Antonio Giuseppe Lauro. When I proposed to support, at our classroom, a master on ‘extra virgin olives did not hesitate, despite his huge commitment, in accepting the assignment. The master, which is held once a year from January to June of each year, is of the highest efficiency and impact emotional and cultural. Really worth attending. Know it better.
Antonio G. Lauro, agronomist and adviser in service all’ARSAC Calabria – Service Marketing is a specialist in olive growing. For years he has been a consultant in the field of olive oil and expert sensory analysis and marketing of food products. Professional taster and director of the tasting panel of olive oils (Cape panel) of “First oil”, is sworn in major international competitions on the oil. From the start (2010) he is responsible for the samples (Panel Leader) of the international competition dedicated to extra virgin olive oil quality “TerraOlivo Jerusalem Award.” He is also Chairman and Chief Panel of a new competition on extra virgin olive EVO IOOC (ex Domina International Olive Oil Contest D-IOOC) to be held in 2016 in Palermo.
From 2013 is responsible for the Panel of International competition dedicated to extra virgin olive oil quality “OLIVINUS Argentina Award”, one of the four heads of the competition panel “OLIVE JAPAN” and, for 2014, the Panel Leader “NYIOOC – New York International Olive Oil Competition “. It ‘also a professor of the Master in Olive IOOS the International Olive Oil School (sponsored by the magazine Olive Oil Times), teaches in training courses in the field of olive oil, and is the author of numerous publications on topics on extra virgin olive oil. He collaborated since 1995 with many magazines as a freelance writer and, since 2008, manages First oil Blog, followed blog dedicated to the world of extra virgin olive oil.
His motto is “all you need is EVOO”.
To contact him www.antoniolauro.it
Nov. 12, 2013
Anyone who would like to know more about olive oil will now be able to learn from world-renowned experts without travelling to Rome, Athens or Madrid.
The International Olive Oil School (IOOS), launching this week at oliveoilschool.org, offers an expanding curriculum of online courses to foster greater knowledge on topics of olive oil quality, its health aspects and usage.
“With an initial offering of courses on olive oil tasting, health and culinary application, the program is being designed for everyone from home chefs to food industry professionals,” said Curtis Cord, publisher of Olive Oil Times and founder of the school. “We are in the process of developing courses on topics such as olive oil marketing, product development and production. IOOS is the bridge between the world’s olive oil experts, and those who would like to advance their knowledge on a variety of practical topics.”
Instructors and participants will engage via an enterprise-level web conferencing platform designed for the school. At the beginning of each lesson, registered participants will logon to their course and be face to face with their instructor, with the ability to ask and respond to questions. For olive oil tasting and sensory assessment courses, a collection of olive oil samples selected by the instructor will be delivered to each participant in advance of the lesson.
One of the instructors in the program’s expanding roster of experts is Antonio G. Lauro, the consultant, journalist and panel leader, who will begin with a session on olive oil sensory assessment. “This is an outstanding opportunity to reach people everywhere who wish to learn more about olive oil and its culture,” said Lauro, who will conduct his lessons from his office in Calabria.
Class sizes are limited to 25 people and will usually be held Friday afternoons (UTC) allowing for simultaneous participation in most time zones. Most sessions will be 2 or 3 hours in duration. Selected webinars will be recorded and made available afterward.
Cord said the web conferencing system needed to be seamless. “Of course the technology is important because the focus needs to be on the subject matter, not the software. What we came up with is a high-performance solution that is easy and intuitive.”
The school comes at a time when interest in olive oil is surging around the world. “What we know from Olive Oil Times readers is that people are increasingly curious about olive oil and are seeking solid answers. There was a need for an independent online course platform centered on advancing education on this vital subject. IOOS compliments the mission of Olive Oil Times perfectly, which is to facilitate such a sharing of knowledge.”
Registration for courses opens Wednesday November 13 at Noon GMT on the olive oil school website.
OLIVE OIL TIMES
International Olive Oil Tasting Seminar Coming to Kalamata
Nov. 14, 2012
“Calibrating Panelists’ Minds & Palates” is an international seminar of the sensory attributes of olive oil varieties to be held at the Technological Educational Institute of Kalamata, Greece, between November 18th and the 24th.
The Institute’s newly established olive oil taste laboratory will host the event, where experienced tasters will convey their knowledge to olive sector professionals and researchers. The main purpose for the attendants is to familiarize themselves with the organoleptic characteristics of different olive varieties from the Mediterranean area and the American continent, and to evaluate techniques used in Italy, Spain and the USA.
The group of specialists consists of Angeles Calvo Fandos, member of olive oil sensory experts of the International Olive Council (IOC) and the panel leader of the Taste Panel of Catalunya, Antonio Giuseppe Lauro, olive oil consultant and IOC panel leader, Paul Vossen, farm advisor for the UC Cooperative Extension, and Vasilis Demopoulos, assistant professor of the institute and founder of the olive oil laboratory.
Apart from the tasting techniques, olive oil oil production methods utilized in Spain and Italy will be presented and an open forum will take place on Friday 23rd where speakers will focus on the conditions for premium olive oil in the context of the financial crisis in Europe and examine its prospects and sustainability. The last day of the seminar will include a visit to an olive grove and an olive oil mill in Mani.
Dr. Demopoulos explained that it is a highly anticipated event and he hopes to be able to institutionalize it. “Our olive oil taste team here at the Institute has more than 25 members and they are all anxious about the seminar. If we can sustain and improve it, it will be something big for olive oil producers, traders and professionals of the whole area.”
The seminar is co-funded by the International Olive Council.