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.

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?  

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.

CERTIFICATION 

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.

 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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