Archivio tag: olive

img1

Olive Oil Sommelier in Tuscany

A course for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals

23rd  - 27th October 2017

Pienza Val d’Orcia – Siena – Italy

A wonderfully exciting olive oil & Food experience for those who want a deeper knowledge of the production, commercial processes, tasting and innovative use in the kitchen and restaurants of olive oil “…from the earth to the table”.

This is a course that would suit food lovers, gourmets, food enthusiasts and professionals who want a deepen their knowledge of the whole production and commercial process of olive oil “from the earth to the plate”

Our goal is to offer a well balanced theory and practical course that will provide participants with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the table, in particular harmonization of olive oil and food pairing.

The olive oil sommelier is a professional that knows how to turn costs into profit opportunities in retail, restaurants and for consumers

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

These new olive oil professionals have the opportunity to be part of a professional olive oil evaluation panel or jurers in international olive oil competitions.

 Download program & application form

Complete Olive Oil Sommelier course contente

THE COURSE INCLUSIONS

  • Classroom sessions, guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Friday
  • Didactical material
  • The annual subscription at the Association IRVEA
  • Five overnight stay – Check-in 22nd October and Check-out 27th October 2017
  • Five breakfast buffet
  • Five light lunches buffet
  • “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi
  • Two didactic dinners in local restaurants
  • Guided tour of two local wineries/olive grove/olive mill for a true culinary experience
  • Guided tasting of olive oil, wine, local artisan salumi and cheese
  • Olive Oil Sommelier Diploma
  • Sensory Aptitude Certificate
  • I.D. Olive Oil EXPERT / Sommelier Card 2018
  • Professional Olive Oil Sommelier Pin
  • A selection the official olive oil standard defects (I.O.O.C. – EU)

Location overview

Course will be held in the Conference Room of the Hotel Residence San Gregorio in the wonderful landscape of Val d’Orcia

Via della Madonnina, 4, 53026 Pienza (SI)

Ph. +39 0578 748059 – 0578 490064 – 800917019 Fax + 39 0578 748354

E-mail: info@sangregorioresidencehotel.it

www. sangregorioresidencehotel.it

Relish your stay in the Hotel Residence San Gregorio, built on the ruins of an opera house of the 1930s, in perfect harmony with the elegance, grace and charm of the ideal Renaissance city.

Enjoy the enduring beauty of the surrounding scenery from the delightful garden and the outdoor pool, a heavenly retreat within the Hotel.

This very same landscape has inspired many artists over the past centuries!

Combine a stay in Val d’Orcia with the visits to local producer of typical products

Learn to taste olive oils coming worldwide for a learning holiday with a difference.

Suitability

  • Suitable for all levels from beginner to advanced tasters
  • Minimum age 18 (although children are accepted accompanied by adults)

More info

A course created and organized by the Olive Oil Academy

 


Olive Oil Sommelier



More info

A course created and organized by the Olive Oil Academy

armonia

Concorso Oleario Internazionale ARMONIA

olives-and-olive-oil-720x480

Sono aperte le iscrizioni al Concorso Oleario Internazionale Armonia – Emisfero NORD

Il Concorso Oleario Internazionale Armonia, giunto alla XI edizione è ancora il primo e l’unico Concorso Oleario Internazionale che coinvolgendo produttori, assaggiatori, chef, foodies e consumatori riconosce e premia i migliori EVOO internazionali ed il loro utilizzo consapevole nell’abbinamento olio-cibo.

Il Concorso è ideato e organizzato da IRVEA – Istituto per la Ricerca e la Valorizzazione delle Eccellenze Agroalimentari e Ambientali e Olive Oil Academy in collaborazione con la C.C.I.A.A. di Parma e S.S.I.C.A.- Stazione Sperimentale Industrie delle Conserve Alimentari di Parma.

Il Concorso si propone di:

• stimolare e incoraggiare olivicoltori e frantoiani per il miglioramento della qualità del prodotto, riconoscendo e premiando i migliori EVOO internazionali;

• promuovere la conoscenza, l’utilizzo consapevole e l’armonizzazione del gusto nella combinazione olio-cibo, mediante competizioni gastronomiche tra chef professionisti, giovani cuochi, foodies e comuni consumatori;

• premiare per promuovere ristoranti, ristoratori, chef e tutte quelle strutture che si distinguono nel corretto e razionale utilizzo e promozione dell’extravergine di Eccellenza nella Ristorazione, nelle Scuole di Alta Cucina e Gastronomia nei vari Paesi.

Armonia Trophy is the first and only Olive Oil Competition that encourages restaurateurs, caterers, chefs and young chefs, foodbloggers enthusiasts and consumers to expand their knowledge about the “EVOO of Excellence” and the new “alternative use” for increasing consumption in the kitchen and on the table.
Aims of the contest are:
  • to encourage olive oil producers and processors to strive to improve their quality, to promote excellence in extra virgin olive oil and the appreciation of its health and nutrition benefits in the kitchen and on the plate;
  • rewarding with awards and prizes the best olive oil producers in all the world, with the aim of promoting and increasing knowledge of Extravirgin Olive Oil and consumption in their local markets;
  • to promote the study and the knowledge of olive oil quality, classification and new “alternative” techniques for restaurant kitchen, table and bakery use.
A competition that guarantees the anonymity of the participants, the impartiality of the evaluation and that favors the promotion, the knowledge of oil of quality and the “alternative uses” in restaurants and in general in the kitchen.

Brief Presentation of the Competition

Download Complete Rules and application form – ITA

Download Complete Rules and application form – ESP

Download Complete Rules and application form – ENG




img08

OLIVE OIL SOMMELIER COURSE & Food Experience

10th edition

24th – 28th October 2016

Val d’Orcia (SI) – Italy

OLIVE OIL SOMMELIER COURSE & Food Experience

stickers_05A course for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals

This is a course that would suit food lovers, gourmets, food enthusiasts and professionals who want a deepen their knowledge of the whole production and commercial process of olive oil “from the earth to the plate”

Our goal is to offer a well balanced theory and practical course that will provide participants with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the table, in particular harmonization of olive oil and food pairing.

The olive oil sommelier is a professional that knows how to turn costs into profit opportunities in retail, restaurants and for consumers

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

These new olive oil professionals have the opportunity to be part of a professional olive oil evaluation panel or jurers in international olive oil competitions.

Olive Oil, Wine, Food & Relax

Download complete program and application form

THE COURSE INCLUSIONS

  • Classroom sessions, guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Friday
  • Didactical material
  • The annual subscription at the Association IRVEA
  •  Five overnight stay – Check-in 23th October and Check-out 28th October 2016
  • Five breakfast buffet
  • Five light lunches buffet
  • “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi
  • Two didactic dinners in local restaurants
  • Guided tour of two local wineries/olive grove/olive mill for a true culinary experience
  • Guided tasting of olive oil, wine, local artisan salumi and cheese
  • Olive Oil Sommelier Diploma
  • Sensory Aptitude Certificate
  • I.D. Olive Oil EXPERT / Sommelier Card 2017
  • Olive Oil Sommelier Apron
  • Professional Olive Oil Sommelier Pin
  • A selection the offi cial olive oil standard defects (I.O.O.C. – EU)

Suitability

  • Suitable for all levels from beginner to advanced tasters
  • Minimum age 18 (although children are accepted accompanied by adults) 

Olive Oil Sommelier

 

More info

A course created and organized by the Olive Oil Academy

 

emisfero-nord

Concorso Oleario Internazionale Armonia – Trofeo 2016

Il Concorso Oleario Internazionale Armonia, giunto alla X edizione è ancora il primo e l’unico Concorso Oleario Internazionale che coinvolgendo produttori, assaggiatori, chef, foodies e consumatori riconosce e premia i migliori EVOO internazionali ed il loro utilizzo consapevole nell’abbinamento olio-cibo.

Il Concorso è ideato e organizzato da IRVEA – Istituto per la Ricerca e la Valorizzazione delle Eccellenze Agroalimentari e Ambientali e Olive Oil Academy in collaborazione con la C.C.I.A.A. di Parma e S.S.I.C.A.- Stazione Sperimentale Industrie delle Conserve Alimentari di Parma.

Il Concorso si propone di:

  1. stimolare e incoraggiare olivicoltori e frantoiani per il miglioramento della qualità del prodotto, riconoscendo e premiando i migliori EVOO internazionali;
  2. promuovere la conoscenza, l’utilizzo consapevole e l’armonizzazione del gusto nella combinazione olio-cibo, mediante competizioni gastronomiche tra chef professionisti, giovani cuochi, foodies e comuni consumatori;
  3. premiare per promuovere ristoranti, ristoratori, chef e tutte quelle strutture che si distinguono nel corretto e razionale utilizzo e promozione dell’extravergine di Eccellenza nella Ristorazione, nelle Scuole di Alta Cucina e Gastronomia nei vari Paesi.

I PREMI

Trofeo ARMONIA 2016

  • Assegnato ai primi tre classificati per ciascuna categorie di fruttato: Delicato, Medio, Intenso

GRAN MENZIONE

  • assegnata ai primi 5 classificati successivi al terzo di ogni singola categoria

ARMONIE IN THE KITCHEN Award 2016

  • Speciale Riconoscimento assegnato a giovani chef, food bloggers e appassionati di cucina che avranno realizzato il miglior piatto/ricetta con gli oli vincitrici il Trofeo ARMONIA 2016

PACKAGING Award 2016

  • Speciale Riconoscimento assegnato al prodotto con il migliore impatto grafico e comunicativo

PEOPLE’S CHOICHE Award 2016

  • Speciale Riconoscimento assegnato da una Giuria Popolare (NON assaggiatori) tra gli oli partecipanti al concorso

Le iscrizioni si chiudono il 27 Febbraio 2016

Adobe_PDF_icon-150x150Scarica il regolamento completo e il modulo di iscrizione – ITA

Adobe_PDF_icon-150x150 Download Rules and Application form – ENG

Adobe_PDF_icon-150x150 Download Complete Rules and application form – ESP




masterofthemill

Master of the mill

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.

img_1141Course 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.

 Download Program and Application Form

anzsa2015

A.NZ.SA. Awards 2015 – Olive Oil Championship

4th Southern Hemisphere Olive Oil Championship A.NZ.SA. Awards 2015 Harvest 2015
in conjuction with the 10th Armonia International Olive Oil Competition

trination-sitoIn 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_icon-150x150Download General Rules of the competiton

Adobe_PDF_icon-150x150Download application form

IMG_7961

9th Armonia International Olive Oil Competition – Awards Ceremonies

The Awards Ceremonies of 9th International Olive Oil Competition Armonia were held with a large audience of insiders at Castillo de Segura de la Sierra in Jaen – Spain on May 13th and at Auditorium UNICEF of Via Palestro in Rome.

IMG_7961Good results for Italian and Spanish oils too that have won many prize and rewards.

Surprises by Southern Hemisphere with an Australian Evoo, Lowanna’s Paddock of Homeleigh Growe, who took the 2nd place in the Category Delicate.

For the first time an Israelian olive oil has taken the Grand Mention. It’s Halutza Piqual in the Category Delicate Fruity.

Adobe_PDF_iconDownload the list of winners

Packaging Results

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

Art & History in Garda Trentino

Olive Oil Sommelier on 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.

More info

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)

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.

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  logoagririva  logo_leTamericivettoriale1

 
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