Archivio mensile:dicembre 2014

sommelier

Olive Oil & Andalusian Experience

COURSE-CONFIRMED

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

 When: Monday 13 – Friday 17 April 2015

Where: Sevilla – Andalusia – Spain

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Complete programme and application form

451_la-catedral-y-la-giralda-de-sevillaA 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? (FILEminimizer) LM_141117_OliveOilRisottoDay1_0166_MEDres (logo)

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 experts007

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.

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

E-mail: info@oliveoilagency.org Website: www.oliveoilagency.org 

taiwan

Italian EVOO in Taiwan

taiwanThe Clubalogue Society is organizing an event on an “Introduction and appreciation of the wonderful world of Extra Virgin Olive Oil” which will be held in Taipei, Taiwan between 08 – 14 December, 2014.

This news fills us with great satisfaction in knowing that the event is organized by Huang Xiaowen, who attended the Olive Oil Sommelier course, organized by IRVEA in April this year and successfully obtained her certificate of ‘Professional Olive Oil Sommelier’.

We are also very proud to announce that one of the key speakers at the meet is Marco Antonucci, our IRVEA delegate for Northern Italy and National Coordinator for International Olive Oil Experts (IOOE), the  Inter-professional Group established in 2012 by IRVEA for the certification and updating of professional skills of olive oil experts and tasters.

This is an important showcase for olive oil of excellence and for Italian knowhow and professionalism in this field, which IRVEA as always, supports and promotes.

All that remains is to wish both the organizers and participants a heartfelt “good luck”.

armonia

9th International Olive Oil Competition – ARMONIA

9th International  Olive Oil Competition – ARMONIA

IRVEA Trophy

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Enrollment NOW open for Northern Hemisphere

Iscrizioni aperte per l’Emisfero Nord

Inscripciónes abiertas para Hemisferio Norte

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After the success of the A.NZ.SA. Awards 2014 we are now recollecting the enrollment for the Northern Hemisphere to award IRVEA Trophy 2015.

For international producers of high-quality extra-virgin olive oil, with the goal of promoting the awareness and knowledge of extra-virgin olive oil through the harmonization of flavor in food-oil pairings in gourmet cooking schools and restaurants internationally

pdficoScarica il programma e il modulo di iscrizione

Download rules and application form- English 

Descarga reglamento y los modulos de partecipaciòn -  Español

LAST DAYS! - ULTIMI GIORNI - ULTIMOS DIAS

For any clarifications or requests for further information
Secretary of the International Olive Oil Contest “ARMONIA” IRVEA Trophy
via Nursina 2, – 06049 – SPOLETO (PG) Italy,
Ph. + 39 0521 184 1531
Mob. +39 338 53 94 663 – Fax +39 0743 778608
Skype: internationaleoliveoilagency
e-mail:info@oliveoilagency.org

 
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A.NZ.SA. 2014 – Awards ceremony

At William Blue Dining onDecember 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

SENSORIAL EVALUATION

INTENSE Fruity

1st Classified: LOWANNA’S PADDOCK –Homeleigh Grove AUSTRALIA

2nd Classified: HIDDEN VALLEY OLIVE OIL – SOUTH AFRICA

MEDIUM Fruity

1st Classified: VIRTUO Mild- The Olive Place – NEW ZEALAND
2nd Classified: ALTO Robust – Alto Olives – AUSTRALIA

DELICATE Fruity

1st Classified: LEONTYNA Picual– Paringa Ridge – AUSTRALIA
2nd Classified: VIRTUO Medium – The Olive Place – NEW ZEALAND

PEOPLE’s CHOICE- Selection

1st Classified: HIDDEN VALLEY OLIVE OIL – SOUTH AFRICA
2nd Classified: ALTO Robust – Alto Olives – AUSTRALIA

PACKAGING Selection

1st Classified: COCKATOO GROVE- Australia
2nd Classified: LEONTYNA Olive Oil – Paringa Ridge -AUSTRALIA

ARMONIE in the KITCHEN – Zanussi Professional Award 2014

– Young Student Chef Award -

1st Classified: Ashley Lambert
Coconut Arancini with ACQUERELLO Rice & HIDDEN VALLEY Olive Oil – SOUTH AFRICA
2nd Classified: Ion Kuan Chio (Jess)
Confit Salmon with ACQUERELLO Rice & HIDDEN VALLEY Olive Oil – SOUTH AFRICA
3th Classified: Aleksei Ivankin
Coffee Risotto with spiced coconut milk, oranges, sweet cherries and a shot of Americano with ACQUERELLO Rice & COCKATOO GROVE Olive Oil- AUSTRALIA

ARMONIE in the KITCHEN – ACQUERELLO Award 2014

– Food Blogger and Enthusiast Award –

1st Classified: Jessica Fernandez
Mozzarella arancini with ACQUERELLO Rice & VIRTUO Medium Olive Oil- The Olive Place – NEW ZEALAND
2nd Classified: Tania Cusack
Risotto Dessert with ACQUERELLO Rice & LOWANNA’S PADDOCK Olive Oil–Homeleigh Grove AUS

TRALIA
3th Classified: Alana Biordi
Dessert arancini with ACQUERELLO Rice & HIDDEN VALLEY Olive Oil – SOUTH AFRICA

ARMONIE in the KITCHEN – Zanussi Professional Award 2014

-Young Chef Award –

1st Classified: Danielle Martin

Ricotta tart with ACQUERELLO Rice & COCKATOO Olive Oil- AUSTRALIA

2nd Classified: Olivia Oh

Risotto with pancetta and kimchi with ACQUERELLO Rice & LEONTYNA Picual Olive Oil – AUSTRALIA

3th Classified: Madeline Glenn

Risotto with pork neck with ACQUERELLO Rice & VIRTUO Medium Olive Oil- The Olive Place – NEW ZEALAND

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taiwan

L’extravergine italiano vola a Taipei

taiwanDall’8 al 14 dicembre la società Clubalogue organizza a Taipei un incontro di avvicinamento e divulgazione legato al mondo dell’extravergine.

La notizia ci riempie di soddisfazione per diversi motivi.

A organizzare l’evento è Xiaowen Huang che nell’aprile scorso ha partecipato al corso per Sommelier organizzato da IRVEA ottenendo il certificato di Professional Olive Oil Sommelier.

Inoltre, uno dei docenti del Corso è Marco Antonucci, delegato IRVEA per il Nord Italia e Coordinatore Nazionale degli Oliveoil Experts by IRVEA che ha personalmente selezionato parte degli oli, tutti rigorosamente italiani, che verranno portati e utilizzati in questa trasferta asiatica.

Si tratta, infine, di una grande vetrina per l’olio extravergine italiano di eccellenza che noi da sempre promuoviamo.

Non resta dunque che augurare un sentito in bocca al lupo a organizzatori e partecipanti.