I was chuffed when I was invited by Olive Oil Times to present at their one-week long olive oil sommelier course in London. It was the same course that I attended in January 2020 before Covid hit us all and it was a great honour to be invited to talk to the participants about the role that extra virgin olive oil should rightly have in all our kitchens and diet. What a great shame I cannot do the same at the New York seminar (I will be learning how to be an honey sommelier in Bologna at the time)!