Archivio tag: evoo

jdqb2655

Scopri l’elenco dei finalisti del 12° Concorso Armonia

L’elenchi dei finalisti del XII International Olive Oil Competition Armonia sono online

Scopri i produttori di olio di oliva di eccellenza che potrebbero vincere il Trofeo ARMONIA 2018

Finalists of Intense Fruity

Finalists of Medium Fruity

Finalists of Light Fruity

La cerimonia di premiazione si svolgerà a Maggio 2018. Tutti i produttori partecipanti sono invitati a prenderne parte per beneficiare di questa opportunità di condivisione e di creazione di sinergia con i professionisti del settore!

14869030 - olives on olive tree in autumn  season nature image

12° International Olive Oil Competition ARMONIA

12° International Olive Oil Competition ARMONIA

Trophy 2018

 DOWNLOAD RULES AND APPLICATION FORM – ENG

 SCARICA IL REGOLAMENTO E IL MODULO DI ISCRIZIONE – ITA

 DESCARGAR REGLAS Y FORMULARIO DE SOLICITUD – ESP

Enrollments now open for the 12th edition of the International Olive Oil Competition ARMONIA, established in 2006 by IRVEA-Olive Oil Academy and ALMA- the International School of Italian Cuisine at the Palazzo Ducale in Colorno (PR).

The Armonia International Olive Oil Competition is still the first and only International Olive Oil Competition which involves producers, tasters, chefs, foodies and consumers in recognising and awarding prizes to the best international EVOOs and for their mindful use in food and oil pairing.

The competition is divided into

  • ARMONIA OLIVE OIL COMPETITION – Trophy 2018 – Sensory competition, awarded to the three top-ranked oils in each flavour category: Delicate, Medium and Intense
  • SPECIAL MENTION awarded to the five highest-ranked oils after the top three in each category
  • ARMONIE IN THE KITCHEN – Special Recognition Award assigned to young chefs, food bloggers and cooking enthusiasts who have created the best dish/recipe with the ARMONIA Trophy 2018 winning oils
  • ARMONIA PACKAGING – Special Recognition Award assigned to the product with the best graphic design and communicative impact
  • ARMONIA PEOPLE CHOICE – Special Recognition Award assigned by a Judging Panel (NOT tasters) to competing oils.

All formal procedures, anonymous candidature of individual samples and operative procedures will be guaranteed by a notary until the prize-giving ceremony that will take place at Parma in May 2018, during CIBUS.

Preselections and final selections will be held at the Parma Chamber of Commerce with the participation of professional tasters and panel leaders coming from worldwide.

From this edition the Competition secretariat has a new office and the samples will have to be sent to

Olive Oil Competition Secretary “Armonia”

c / 0 CCEPP – Public associated services

Via Paradigna, 113

43122 Parma – Italy

Mr Andrea Zanlari, President of the Parma Chamber of Commerce presides over the Competition, that is directed by Mr Mauro Martelossi, President of IRVEA-Olive Oil Academy. Mr Wenceslao Moreda, from Instituto de la Grasa of Seville, collaborates in the realization of selections and technical tests.

Other info

Tel +39 0521 184 1531 – Fax +39 0521 148 0029

Mob.+39 347 4913 924 – +39 346 541 9847

e-mail: info@oliveoilacademy.org web: www.oliveoilacademy.org

armonia

12° Concorso Oleario Internazionale “ARMONIA” Trofeo 2018

12° Concorso Oleario Internazionale “ARMONIA”

Trofeo 2018

pdfico

 

scarica il regolamento e il modulo di iscrizione

 

Al via la 12° edizione del Concorso Oleario Internazionale ARMONIA, istituito nel 2006 da IRVEA- Olive Oil Academy, unitamente ad ALMA- La Scuola Internazionale di Cucina Italiana , con sede presso il Palazzo Ducale di Colorno (PR).

 

Il Concorso Oleario Internazionale Armonia, è ancora il primo e l’unico Concorso Oleario Internazionale che, coinvolgendo produttori, assaggiatori, chef, foodies e con­sumatori, riconosce, premia e valorizza i migliori EVOO internazionali e il loro utilizzo consapevole nell’ab­binamento olio-cibo in cucina e nella ristorazione.

Il concorso è suddiviso in 4 sessioni

  • ARMONIA OLIVE OIL COMPETITION – Competizione sensoriale
  • ARMONIE IN THE KITCHEN – Competizione gastronomica
  • ARMONIA PACKAGING – Competizione per l’impatto grafico e comunicativo
  • ARMONIA PEOPLE CHOICE – Competizione con Giurie Popolari

Un Notaio garantirà l’anonimato di ogni singolo campione sino alla cerimonia di premiazione che si terrà a Parma nel mese di maggio 2018 in concomitanza con CIBUS Italia.

Le Preselezioni e le Selezioni finali si terranno presso la CCIAA di Parma con la partecipazione di assaggiatori professionisti e capi panel di diversi Paesi.

Da questa edizione la segreteria del Concorso Oleario ha una nuova sede ed i campioni dovranno essere inviati a

Segreteria Olive Oil Competition “Armonia”

c/0 CCEPP – Pubblici servizi associati

Via Paradigna, 113

43122 Parma – Italy

 Il Concorso è presieduto da Andrea Zanlari, Presidente della CCIAA di Parma e diretto da Mauro Martelossi, Presidente di IRVEA- Olive Oil Academy; collabora alla realizzazione del Concorso Wenceslao Moreda dell’Instituto de la Grasa di Siviglia.

 Ulteriori informazioni presso la Segreteria Concorso Oleario Internazionale “Armonia”,

Tel +39 0521 184 1531 – Fax +39 0521 148 0029

Mob.+39 347 4913 924 – +39 346 541 9847

e-mail: info@oliveoilacademy.org web: www.oliveoilacademy.org

sommelier_tuscany

Olive Oil Sommelier Course – Tuscan Food & Wine Experience

New Edition

OLIVE OIL SOMMELIER COURSE

…An Olive Oil Master course for Olive Oil Experts

26th – 30th october 2015

Bagno Vignoni – Val d’Orcia (Siena) - Tuscany – Italy

Course Confirmed – Last Few Places Available

COURSE-CONFIRMED

 

 

Adobe_PDF_iconDownload brief presentation and application form

Adobe_PDF_iconDownload detailed brochure

An intense and exciting experience in the olive oil field for food lovers, gourmets, food enthusiasts and professionals who want a deeper knowledge of the whole production and commercial process of olive oil – “from the earth to the table”, with “hands-on” in the heart of Tuscany, between olive groves and oil mills in production, with oil tasting from around the world, but also of the new Tuscan oil product just in front of you.

An intense and exciting experience in the olive oil field for food lovers, gourmets, food enthusiasts and professionals who want a deeper knowledge of the whole production and commercial process of olive oil – “from the earth to the table”.

A 360-degree experience with “hands-on” in the heart of Tuscany, between olive groves and oil mills in production, with oil tasting from around the world, but also of the new Tuscan oil product just in front of you.

Not just a course but a memorable experience with well balanced theory and practical segments that provide participants with the right skills and knowledge to be able to recognize, use and communicate the rational use of olive oil in the kitchen and on the table through the harmonization of olive oil and food pairing.

This knowledge will help turn costs into profits for retail, restaurants and also consumers.

Other opportunities open to course participants is to become an olive oil expert and taster, to be part of an official tasting panel or to be part of jury in various international olive oil competitions

At course completion, participants will have acquired skills and certification (Sensory Aptitude Certificate) entitling them to join the International Register of “Olive Oil Experts”.

FILEminimizer thm_Giuria_b

THE COURSE INCLUDES:

  • Classroom sessions, guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Friday
  • Five light lunches
  • “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi
  • Two didactic dinners in local restaurants
  • Guided tour of two local wineries, olive grove and olive mill
  • Transport for afternoon activities and dinners is also included, with a lot food tastings in break time with local cheese, Artisan Salumi, wines and …much more for a fantastic food experience in a true Tuscan bucolic landscape 
  •  Professional Olive Oil Sommelier Diploma
  • Sensory Aptitude Certificate
  • I.D. Olive Oil EXPERT / Sommelier Card 2016
  • Olive Oil Sommelier Apron & Professional Olive Oil Sommelier Pin
  • A selection the official olive oil defects

A course created and organized by the Olive Oil Academy

sommelier_garda_02

Olive Oil Sommelier & Food Experience in Lake Garda

 8th Edition – Training Course for Professional Olive Oil Sommelier

11th – 15th May 2015 –  Riva del garda (TN) – Italy

A 5 Day fully comprehensive course in the beautiful setting of Lake Garda. Food, EVOO, relax. Learn while living the good life in Italy.

panorama,

Join us a 5 days professional training course to study and improve your knowledge & appreciation of olive oil, gastronomy & wine, with degustations and cooking demonstrations.

These are the ingredients of our comprehensive course for the aspiring Olive Oil Sommelier.

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)FILEminimizer thm_Giuria_b

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.

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 the bottle” – and is highly skilled in the selection, classification, promotion and rational use of olive oil.

vino-bianco

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.

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

THE COURSE INCLUDES:

  • Classroom, guided tastings with more than 50 olive oils from international origins and practical exercises 
  • Didactical Dinner in typical restaurant Five Light Lunch
  • UsfJ-novembre-corso-di-cucina4One Master Class “Culture Food & Pairing”
  • Visits in oil mill, local wineries, cheese and balsamic vinegar producer
  • Pen Drive with Course materials and official defects from I.O.O.C. 
  • Olive Oil Sommelier Apron & Pin – I.D. Professional Sommelier Card 

A course created and organized by the Olive Oil Academy

in collaboration with

trentino_logo_inglese_multi

logoagririvalogo_leTamericivettoriale1

 

 

 

Search & Book

Hotel & Apartments
Anreise
Day Month Year
Nights Adult children (insert age)

eg.5,76

OLEUM SAPIENS_2014-2015-LOGO

OLEUM SAPIENS – EVOO & PASTRY

A.S. 2014-2015
IL PROGETTO
Torna con la terza edizione il progetto Oleum Sapiens, la competizione didattico formativa destinata agli allievi degli Istituti Superiori per i Servizi della Ristorazione e Alberghiera.
Organizzato da IRVEA- Istituto per la Ricerca e la Valorizzazione delle Eccellenze Agroalimentari e Ambientali con la collaborazione di International Extravirgin Oliveoil Agency e Olive Oil Academy.

OLEUM SAPIENS_2014-2015-LOGOIl progetto ha coinvolto nel corso degli anni studenti di tutto il Paese che hanno intrapreso questo percorso che li ha guidati attraverso i segreti dell’olio di oliva per un acquisto e un utilizzo consapevole all’insegna dei corretti abbinamenti.
In questa edizione la parola chiave in tema di abbinamenti e nella competizione tra Istituti sarà l’Alta Pasticceria.
Il ruolo del pasticciere è rimasto ai margini durante questo periodo in cui è proliferata la formazione e la promozione della figura dello chef, con una conseguente carenza in termini di formazione funzionale nell’utilizzo in pasticceria dell’olio extravergine di oliva.
Si delinea pertanto la necessità di far leva sulla formazione in termini di pastry-making, con l’obiettivo di promuovere e diffondere la conoscenza dell’olio extravergine e di formare specificatamente figure professionali operanti nell’alta pasticceria, anche in prospettiva della sperimentazione di nuove tecniche e della creazione di nuovi abbinamenti.
Il progetto “Oleum Sapiens – EVOO & PASTRY” si articola in due parti:
IL CORSO
Corso introduttivo all’Olio d’Oliva – 1° Livello – Gli Oli d’Oliva….dalla terra alla tavola
Riservato ai docenti e agli studenti del III, IV e V anno degli Istituti Alberghieri (IPSSAR) del territorio nazionale, affronta le tematiche relative alle produzioni, ai consumi, alle tecniche e ai sistemi di produzione.
Affronta inoltre le questioni relative agli indici di qualità e all’identificazione dei pregi e dei difetti oltre alla classificazione merceologica ed al corretto utilizzo in cucina e in tavola.
LA COMPEZIONE
Il Concorso “Trofeo Nazionale Oleum Sapiens – EVOO & PASTRY”
Suddiviso in due fasi, la prima interna all’istituto e la seconda a livello nazionale, il concorso premierà gli studenti che si saranno distinti per la creazione/preparazione/elaborazione/presentazione di specifiche ricette o piatti che propongono il miglior abbinamento con l’olio extravergine di oliva nell’ambito dell’Haute Patisserie.

pdfico

Scarica la brochure informativa

Ulteriori informazioni: Segreteria Organizzativa IRVEA

Ph. + 39 011 195 67 218
Mob:+39 338 53 94 663
Fax: + 39 0743 77 86 08
segreteria@irvea.org 

BESTEVOO_selectedby

Chefs, food bloggers & foodies judging EVOO of Excellence

ARMONIA_BOLLINI_07A challenge where Australian, New Zealand & South Africa Olive Oil producers, chefs, food bloggers and foodies, together through “Armonie in the Kitchen- EVOO, Rice &…” will compete to prepare the best rice dish combined with EVOO of Excellence selected from the ARMONIA A.NZ.SA. 2014 Competition’s winning Oils.

The aim of the competition is to promote the knowledge and use of EVOO of Excellence in the domestic food market, through the activities brought together by Olive Oil Academy-Australia and William Blue College and Hospitality Management of Sydney.

Each participating category will be evaluated by a panel of judges made up of well known chefs including: Giovanni Pilu (PILU at Freshwater), James Kidman (Café Sydney), Stefano Manfredi (BALLA Restaurant), Ross Lusted (The Bridge Room), Stefano Pavoni (ORMEGGIO on the Spit), Colin Fassnidge (Four in Hand), Edward “Ed” Halmagyi ( FastEd and Chanel 7) as well as gourmet journalists.

This is a great opportunity to introduce the “Real Quality” of Australian, New Zealand & South African EVOO to restaurants, restaurateurs and caterers in each State and rewarding them for using EVOO of Excellence selected by Armonia.

BESTEVOO_selectedby

 

The Gala Dinner and Award ceremony will be held in Sydney on Monday 8th December, 2014.

Entries for Olive Oil Producers are NOW OPEN and will close: 26 September 2014

 

 

pdficoBRIEF PRESENTATION

pdficoDownload General Rules of the Competition

pdficoDownload Application form

View photogallery past editions

Professional EVOO Sommelier

Professional EVOO Sommelier: course confirmed – Subscrption still open

COURSE CONFIRMED

SUBSCRIPTION STILL OPEN!

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.

WHEN & WHERE: Monday 13 October – Friday 17 October 2014 From 9am – 2pm in the classroom at: CASANOVA WELLNESS CENTER, San Quirico D’Orcia (Siena)

(FILEminimizer) ValDOrcia_58561546

An ‘Amazing Food Experience’ that also includes wellness, guided tasting tours and dinners to olive mills and wineries in the beautiful Montalcino region, home of the famous Brunello wine.

With a multidisciplinary approach to communication and marketing of olive oil and using innovative and alternative techniques, sensory analysis and organoleptic evaluation, we endeavour to highlight the Harmonisation of olive oil and food, both in the kitchen and on the plate.

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 gaol 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 harmonisation 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.

Contacts IRVEA South Hemisphere:

Mob. +61 403 872493  

E-mail info@irvea.org 

pdficoDownload the complete programme and the application form


Professional EVOO Sommelier – fee included