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Nicholas Coleman is regarded as the foremost olive oil expert in the United States. He is credited with having coined the term oleologist, lifted from the Italian translation oleologo, meaning one who studies the agronomy, harvesting, extraction, and organoleptic profiles of regional monocultivar olive oil. As an international olive oil expert, educator, speaker and entrepreneur, he has worked with acclaimed celebrity chefs, including Mario Batali, Lidia Bastianich, Joe Bastianich, Mark Ladner, Brooks Hadley and Cesare Casella among others. Over the past decade he's developed and maintained relationships with producers from all over the world.

Early life
Mr. Coleman is the son of a homemaker and a tax attorney. He grew up in Allendale, New Jersey and graduated from Northern Highlands Regional High School. After completing his degree in Film Scoring from the Berklee College of Music, he had a brief career in the music business as a multi-instrumentalist, recording engineer and producer.

In 2007, while trekking from the Article Circle down to the Sahara Desert, Coleman found himself in Italy for the annual olive harvest. He was put in contact with master producer Nadia Gasperini Rossi in the Tuscan town of Arezzo. Under her tutelage he began hand-harvesting and pressing olive oil of the highest caliber. According to Coleman, “At the time [, 2006], I had never seen an olive tree, and I had never thought about olive oil.” Longing for a deeper sense of tradition, Coleman set out to return annually to Italy to participate in the olive harvest with Nadia and her family at their Tuscan villa Mulinmaria.

Eataly
Coleman was the Chief Oleologist at Eataly New York, a position he co-founded alongside Mario Batali on September 1st 2010. Coleman oversaw the largest single-estate Italian olive oil retail establishment in New York City. Throughout his years with the company, he opened four stores across the U.S. and trained thousands of employees. He taught the olive oil curriculum and master class series at Dean Lidia Bastianich's culinary school "La Scuola di Eataly". His presentation highlighted the unique organoleptic qualities of oils produced in the varied microclimates and soils found in the region and how to pair them with the appropriate cuisines. These courses were accompanied by a series of breathtaking photographs showing the entire oil production process from tree to table, including harvesting techniques and pressing methodology. Proper storage, health benefits and structured methods for selecting olive oils were discussed, along with their applications in cooking. The course gave attendees unprecedented access to the varied aromas, flavors and textures of the worlds finest olive oils.

Sensory education and olive oil judging panels
Under the encouragement of his mentor, Nadia Gasperini Rossi, Coleman attended ONAOO (which stands for Organizzazione Nazionale Assaggiatori Olio di Oliva), Italy's oldest and most prestigious olive oil tasting academy, located in Liguria, Italy. Coleman finished top of the class of the international panel, scoring higher on the sensory aptitude test than students from Brazil, Japan, Greece, Spain, and other countries. Coleman's score on the sensory test prompted an invitation by Curtis Cord (President of Olive Oil Times and founder of the New York International Olive Oil Competition) for the 2013, NYIOOC. Coleman was the youngest judge selected out of 15 of the best tasters from around the world, and the only from North America. Due to his sensory acumen, the following year he was selected to judge the Sol D'Oro Southern Hemisphere competition in Santiago, Chile where he served on the panel reviewing oils from around the Southern Hemisphere.

Influences
GROVE AND VINE

In 2012, Coleman co-founded Grove and Vine alongside wine expert and childhood friend Dan Amatuzzi. The duo began teaching oil and wine seminars showcasing how they compliment each other both in the landscape and at the table. In 2015 they launched The Coleman Collection, a full service olive oil procurement center celebrating the merits of premium extra virgin olive oil from around the world. Each year, Coleman selects four of the finest producers in the world and flies over at the moment of pressing to make custom oils at peak freshness. The oils are then bottled and shipped to each member, never reaching their destinations more than a few months after the harvest. Two oils from the northern hemisphere and two from the Southern guarantee the oils are of the freshest and highest quality. Each oil is delivered quarterly complete with production notes, tasting analysis, regional recipe and wine pairing suggestions. Bottles also come with a signed photograph of the specific site where the olive cultivars grow. The two are currently building an olive oil wholesale operation to supply some of New York's finest restaurants with their unique offering.

The tastemakers at Food & Wine spotlighted Grove and Vine’s subscription service as a way to become an early adapter of the oh-so-hot-right-now olio novello trend.

According to Epoch Taste, giving a membership to Grove and Vine will make the olive oil lover in your life “over the moon” happy, adding, “you’ll possibly be gifting a life-altering moment.”

Similarly, DuVine recommended the Grove and Vine subscription as a “truly unique and inimitable holiday gift.”

A profile on Nicholas Coleman in Edible Manhattan referred to the Grove and Vine cofounder as a “master” who is “bridging tradition and innovation” in the olive oil industry.

Real Simple tapped Coleman’s expertise for a feature on how to choose the best olive oil.

Publications
TEACHING

Nicholas is a bicoastal professor for the International Culinary Center's olive oil sommelier certification course in California and New York City. Throughout the weeklong forty hour intensive, a thorough understanding of all aspects which affect olive oil quality are explored including olive tree agronomy, harvesting techniques, extraction methods, flavor profiles from Northern and Southern hemisphere cultivars, quality assessment, sensory analysis and score sheets, recognizing sensory defects and attributing them to faulty production, milling or storage conditions, and food pairing principles.

Awards and honors

 * In 2013, Coleman become an honorary member of the International Order of Disciples of Escoffier.