A group of executive chefs and campus dining directors representing a coalition of leading American colleges and universities recently participated in an IOC-led, virtual technical tasting of olive oils as part of a seminar on olive oil standards of quality and flavour profiles. The tasting was part of a new IOC initiative with The Culinary Institute of America (CIA) and the Menus of Change University Research Collaborative (MCURC), a joint project of the CIA and Stanford University (Prevention Research Center at the Medical School and Residential Dining Services). The initiative, Olive Oil, Sauce-Making, and the Plant-Forward Kitchen, is an operational research project that aims to highlight the potential of a wide range of delicious, culturally-diverse, olive oil–based sauces that deserve wider recognition in American campus dining, as well as in the broader American restaurant industry.
Among the 16 participating universities are Cornell, Harvard, Columbia, University of North Texas, Oregon State, Yale, Rutgers, University of Michigan, a number of University of California campuses (including Berkeley, Davis, Los Angeles, Riverside, and San Diego), as well as the global Food Team at Google. The tasting sessions were animated by the Standardisation and Research head of Unit and the samples were selected and sent by the IOC Executive Secretariat to the CIA.