OLIVE OIL SOMMELIER & EDUCATOR
Introducing: olive oil.
The most used and misunderstood
ingredient in every kitchen.
It’s as complex as wine. And it can elevate—or degrade—every ingredient it touches.
How much do you know about the olive oil in your cupboard?
OLIVE OIL REVIEWS, COOKBOOKS & TASTINGS
We teach food enthusiasts what
good olive oil tastes like.
Meet Emily Lycopolus
Your Olive Oil Sommelier
I’m the author of 8 cookbooks, the creator behind @ThatFoodConnection, and the former owner of a specialty olive oil store. I also created Canada’s first olive oil micro-credential through George Brown College in Toronto!
I love sharing what I know about olive oil—the most-used ingredient that’s meant to be real, fresh, and simple…but often comes to us adulterated, rancid, or completely fake. (No, really!) My hope is that after spending a little time with me, you’ll start to think critically about olive oil. Like I do.
For anyone who buys, uses,
or cooks with olive oil.
We’re here for curious cooks, foodies, chefs, and anyone else who cares where their food comes from as much as we do.
FOR PRODUCERS
Olive Oil Reviews
I offer private reviews with recommendations, recorded reviews shared on various online platforms, and featured spots in tasting kits for our seminars and masterclass.
FOR RETAILERS
Retail Consulting
I’ll educate your team to help them deepen customer knowledge and loyalty. Then, we’ll work together to curate the best olive oil selection for you.
FOR RESTAURANTS
Customized Training
In one session or multiple, I’ll open the world of olive oil to your retailers, chefs, or buyers. So you can increase sales and customer satisfaction.
Olive Oil Tasting & Masterclass
Master your most-used ingredient. In just a few hours, Emily covers everything from growing to tasting to buying and spotting fakes.
★★★★★
“The course is outstanding!”
The master class is comprehensive and educational. I learned so much about olive oil. However, the best thing about it is the presenter. Emily allows all questions and never makes anyone feel stupid. Her relaxed yet confident manner and obvious mastery of the subject creates a fun learning environment! I really think it is fabulous.
Let’s Get Critical
Olive Oil Reviews
Are they worth the hype and money? Totally understated? All marketing? Or flat-out rancid? Find out.
Vignoli Novello
Novello – meaning fresh oil in Italian always an early harvest oil that is the first produced of the season. It's typically created in small quantities, where quality is the most important focus and factor in production. Novello oils are special; whenever I get a...
American Olive Farmer Olio Novello
When I first took a whiff of American Olive Farmer Olio Novello my senses were filled. Fresh artichokes, nutty almonds, wheatgrass and fresh aromatic herbs are immediately immersive. This fresh early harvest, unfiltered olive oil is a stunning blend of Ascolana with...
Favuzzi Delicate Parenzana
Parenzana is a delicate and floral cultivar that is native to Puglia, Italy. A corner of the world known for bold spicy intense olive oils. This Favuzzi Delicate Parenzana is a beautiful example of the cultivar. Filled with notes of fresh herbs and apples, as well as...
Let’s Keep In Touch
Up your culinary game with monthly emails from a best-selling cookbook author and olive oil sommelier.
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“Put me on any mailing lists you have!”
I’ve learned so much it’s ridiculous.
I’m hooked and have an appetite to learn so much more from you.
Questions? Ask me anything.
I tell my students to ask me all the questions. That’s how you learn! If you have questions about olive oil, my masterclass, professional consulting, or anything else, reach out.
There’s no such thing as a silly question.