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Training Course for HEAD of PANEL of international olive oil sensory panel

Parma (PR) – Italy

9th – 11th November 2015  

Download Brief Presentation and application form

This a specific course aimed to take competencies to establish, leading and co ordinating an Tasting Panel for quality control and olive oil classification and certification

The course is aimed in according to the I.O.O.C. - International Olive Oil Coucil norms and International regulation and all instructors are highly specialized in their field and are official IOOC and EC Expert Commission members.

What is a head of Panel?

The Head of Panel (also know as Panel Leader or Panel Supervisor) is a professional with specific competencies in selection, training, establish 


and managing a group of tasters or judges, also in the direction of the juries of international olive oil competitions.

He/She will be able to develop a good skills and expertise in the evaluation of the product and on leadership for the management

of the group of tasters.

To perfect the skills acquired, participants are invited to join the co-direction of one of the various committees of the International Olive Oil Competition Competition ARMONIA 2016, under the leadership of the most important international Panel leaders.

Competencies and skills acquired can be useful also to manage panels of tasting of other food products (wine, cheese, salami, bread...)  

Ultima modifica il Giovedì, 30 Luglio 2015 09:01

Visite: 3223

Training course in olive oil processing and mill management

Institute of Research for Olives and Olive Oil Industry - Spoleto (PG) - Italy

2 - 3 - 4 - November 2015

A course for processing plant operators, technicians and those involved in blending, packaging and marketing of olive oil.

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Course objective is to introduce innovative extraction techniques for olive oil quality improvement, also to diversified the production to increase sensorial features and nutritional

properties, according to the different requirements of different markets.

A Master of the Mill must be familiar not only with the technical aspects of extraction to improve the olive oil quality, but also blending, packaging and the legal implications of labelling, but also with the guidelines that govern marketing strategies and business communication to promote the olive oil in the international market

A technical course of three days, with guided tours and practical tests and tasting in one of the most technologic mills operating and one of the most reputable companies of bottling of olive oil, internationally recognized.

More info

Adobe PDF icon copia Download Program and Application Form

Ultima modifica il Giovedì, 23 Luglio 2015 10:44

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Armonia Anzsa2014

ARMONIA A.NZ.SA. Olive Oil Competition

Awards Ceremony 2014

At William Blue Dining on December 1st 2014 was held the awards ceremony of the 3rd Southern Hemisphere Championship A.NZ.SA. Award 2014.

Download the brief presentation of the awards ceremony

Here the list of winners

Ultima modifica il Lunedì, 19 Gennaio 2015 11:04

Visite: 27533

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4th Southern Hemisphere Olive Oil Championship A.NZ.SA. Awards 2015

Harvest 2015
in conjuction with the 10th Armonia International Olive Oil Competition

 Armonia Anzsa2015

Reserved to Australia, New Zealand, South Africa 

In 2012 the ARMONIA International Olive Oil Competition travels to Australia and Latin America, introducing in the various countries the 1st Southern Hemisphere Olive Oil
Championship A.NZ.SA. and South America Awards.

ARMONIA, now in its 10th year, is the first and only competition in the world that brings the producers, foodbloggers, chefs and consumers together by linking the Olive Oil of
Excellence to the Plate: a strict interaction with the goal to create an unedited network between these subjects and to increase the knowledge and the consumption of extra
virgin olive oil of excellence in the local market place.

This “interaction” is the key to promoting a greater understanding of the use of extra virgin olive oil and therefore, increasing its consumption in the local market place.

Completed application forms and samples should be received no later than: 31th August 2015

Adobe-PDF Download General Rules of the competiton

Adobe-PDF Download application form

Ultima modifica il Mercoledì, 15 Luglio 2015 10:44

Visite: 10211

Professional EVOO Sommelier & Andalusian Experience

A course conceived and organized by Olive Oil Academy and Olive Oil Experts

When: Monday 13 – Friday 17 April 2015

Where: Sevilla – Andalusia – Spain

A 5 Day course that covers olive harvest, oil extraction and assessment processes, cooking and finally olive oil food pairing experience and tasting.

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A high level qualification course designed for those who wish to become true experts in the selection and alternative use of EVOO (extra virgin olive oil)

This course will suit professional and aspiring olive oil tasters, buyers, retailers, promoters, restaurateurs, chefs, and all those interested in becoming a Professional Olive Oil Sommelier.

Afternoon activities are spent discovering the excellence of the Andalusia region with visits to various facilities (refer course program  content)

What is an Olive Oil Sommelier? experts007 

A Professional Olive Oil Sommelier has a thorough knowledge of the full  production process of olive oil – “from the grove to bottle” – and is highly skilled in the selection, classification, promotion and rational use of olive oil.

Our goal is to offer a well balanced theory and practical course that will provide students with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the plate, in particular, the harmonization of EVOO & Food pairing…

At course completion, participants will have acquired skills and qualification, entitling them to join the International Register of Olive Oil Experts and to be part of professional olive oil evaluation panels.


Professional Olive Oil Sommelier Certificate:

Upon successful completion of the 5 day course, participants will be competent in the technical assessment, evaluation, classification and use of Extra Virgin Olive Oil.

This certification qualifies the holder to join the “International Register of Olive Oil Experts” and to participate in professional olive oil evaluation panels.

The Professional Olive Oil Sommelier is:

• A highly skilled taster and classifier EVOO (extra virgin olive oil)

• An expert who combines sensory analysis with a thorough knowledge of  the entire production chain

• A guide who can advise on best practices for the selection, pairing and alternative use of extra virgin olive oil: from soil to table.

download2 Complete programme and application form 

International Extravirgin Olive Oil Agency 

ph. +39 011 19567218 – fax +39 0521 148 0029 mob. +39 338 53 94 663 – +39 347 49 13 924

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Ultima modifica il Giovedì, 19 Febbraio 2015 11:29

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10th International Olive Oil Competition Armonia

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It's now open enrollments!

Italy Download Complete Rules and application form - ITA

Submission of applications and oil samples until February, 20th 2016

Ultima modifica il Mercoledì, 02 Dicembre 2015 12:43

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Professional EVOO Sommelier & Food Experience in Tuscany: olive oil, wine, cooking classes and relax


Immerse yourself in the flavours, scents and beauty the magnificent Val d’Orcia in the heart of Tuscany

A 5 day professional training course to study and improve your knowledge and appreciation of olive oil, gastronomy and wine, with degustations and cooking demonstrations, these are the ingredients of our comprehensive course for the aspiring Olive Oil Sommelier.

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Ultima modifica il Mercoledì, 06 Agosto 2014 07:44

Visite: 25968

International Extravirgin Oliveoil Agency © 2012 - info@oliveoilagency.org

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