Archivio tag: professional olive oil sommelier

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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

 

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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”.

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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

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”.

Copyright: © UNESCO
Author: Nomination File
Image Source: Nomination File

Val d’Orcia since 10 years World Heritage site

The landscape of Val d’Orcia is part of the agricultural hinterland of Siena, which extends from the hills south of Siena to Monte Amiata.

Copyright: © UNESCO Author: Nomination File Image Source: Nomination File

Copyright: © UNESCO
Author: Nomination File
Image Source: Nomination File

It is characterised by gentle and conical hills with fortified settlements on top occasionally broken by gullies and by picturesque towns and villages such as Pienza and Montalcino (the Brunello di Montalcino is counted among the most prestigious of Italian wines). It is a landscape which has become familiar through its depiction in works of art from the Renaissance painting to the modern photograph.

The landscape of the Val d’Orcia was celebrated by painters from the Scuola Senese, which flourished during the Renaissance. Images of the Val d’Orcia, and particularly depictions of landscapes where people are depicted as living in harmony with nature, have come to be seen as icons of the Renaissance and have profoundly influenced the development of landscape thinking

This is only one of the reasons that allowed that in 2004 the Val d’Orcia was added to the UNESCO list of World Heritage Sites

Immerse yourself in the magnificent Val d’Orcia in the heart of Tuscany with the Professional Olive Oil Sommelier Course

 

straccetti-di-manzo-alle-erbe-aromatiche

Discovering Flavours… Aromatic herbs and extra virgin olive oil

Aromatic Herbs and Extra virgin Olive Oil: raw, fresh or cooked, they are always delicious!

Herbs have always been an important part of cooking culture all over the world. Everybody uses them, to a greater or lesser degree, to enhance their dishes, both raw and cooked.
However, it is important to be able to use them correctly; fresh raw herbs can be chopped and mixed but don’t cook them for any significant time.

Always use herbs to improve the taste of fish, meat, vegetables, soups and desserts to enhance their appeal.

During the Professional Olive Oil Sommelier Course being held in Val d’Orcia in the heart of Tuscany, there will be cooking demonstrations showing you how to use EVOO and fresh herbs to finish off each dish in perfect harmonization.

This simple but effective recipe by chef Gregory Nalon, requires the use of raw, fresh herbs vacuum cooked at very low temperatures with olive oil.

Curry lobster salad with sweet-sour pickled vegetables and fumé herbs.
By chef Gregory Nalon

Ingredients for 4 people:
n° 12 lobster tails, 5 g curry; 20g egg white; 30 g Tropea onion; 30 g white onion; 40 g red bell pepper ; 10 g chopped fresh herbs (thyme, parsley, wild fennel, chives); 20 g extra virgin olive oil, scented with sage and rosemary; 15 g classic extra virgin olive oil; 20g white vinegar; 10 g white sugar; 2g salt; 0.5 g white pepper; 1 bay leaf; 2 g fresh ginger; 20 g basil leaves

Take the lobster tails out of their shells, wash them and dust them with curry after dipping them in whisked egg white. Steam them at 76°C for about 7 minutes, laying them on top of the fresh basil.

Clean and cut the vegetables, than put them in a special bag for vacuum cooking and season them with sugar, vinegar, salt, pepper and classic extra
virgin olive oil.

Close the bag and cook the vegetables for about 10 minutes. Change the vacuum cooking bag, add the chopped herbs and the seasoned extra virgin olive oil.

Close the bag and cook in the oven at 68°C for 20 minutes.

Dish arrangement:
Plate the sweet and sour vegetables, lay the lobsters on top, season with some of the cooking sauce and the seasoned oil.

Decorate and serve.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

Herbs, discovering taste
When men were even more like monkeys, fire and salt were used to make food tastier and longer lasting. And only then did they start to stand out from the animals. But culinary taste probably had to wait for the discovery of herbs and spices, paying the price of stomachache.
A common long-ago origin, perhaps dating back to the beginning of trade between wooded and lagoon areas and between deserts and mountains.

Highly sought-after and precious, they were worth their weight in gold and were even recognised (for example in 11th century Venice) as a valid way of paying taxes. An important chapter in our gastronomic history, not to mention in medicine itself (syrups, infusions, compresses, ointments…) at least until the early 17th century. And perhaps even before (although not confirmed by science) as aphrodisiacs, an illusion which considered prodigious the root of the mandrake, a Solanaceae widespread in Mediterranean countries, as recognised by the Greek physician Dioscorides and confirmed by Pliny the Elder (although lacking in credibility in such matters).

For the Romans, however, lettuce, mallow and wall-rocket were enough. For the great agronomist Columella, wall-rocket aroused dulled passions, while other unidentified herbs ended up in infusions, distillates and even desserts. Always with the same hopes. But no-one has ever confessed to using these incentives…
Then the times changed and we ended up with oysters and champagne which have nothing in common with herbs, but are supposed to have the same prodigious qualities as certain wild herbs. What is sure, however, is that these wild or cultivated herbs are able to add a distinctive touch to particular international or local, refined or traditional, ways of cooking meat or fish, in which spices and herbs play a leading part.
Anise, cinnamon, cloves, nutmeg, chilli pepper and saffron are all spices (powder, leaves and dried bark) able to characterise any dish, not to mention their healing aspects (stimulating, digestive, purifying, toning, sedative…).

And herbs? Garlic, basil, onion, fennel, oregano, parsley, rosemary, sage, shallots, celery, thyme… fresh herbs so common they are even cultivated indoors. Flavours which together or on their own are added to food to make it stand out, transforming the humblest of kitchens into a genuine laboratory of taste. As confirmed by academics and chefs.

Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011

di Courtesy SIRMAN/Zafferano anno 13/ 37 del 2011
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)

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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



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Da tutto il mondo per acquisire competenze e diventare Professional Olive Oil Sommelier

tms1La cornice del Lago di Garda ha fatto da splendido scenario al II° corso per Professional Olive Oil Sommelier in lingua inglese, al quale hanno aderito entusiaste persone provenienti dai quattro angoli del mondo.

Il corso, ideato e organizzato da IRVEA e Olive Oil Academy a Toscolano Maderno, sul Garda bresciano, ha visto la partecipazione di assaggiatori, appassionati e buyer provenienti da Canada, Sud Africa, Australia, Arizona, Taipei, Hawaii, Irlanda, Grecia.

Tra il 30 Marzo e il 4 Aprile sono state approfondite tutte le tematiche legate all’assaggio, alla valutazione merceologica e all’utilizzo alternativo dell’olio in cucina, in sala e nella cosmesi; si è fatta luce sulle più innovative tecniche di valorizzazione e promozione e, grazie alle elevate competenze dei docenti intervenuti, è stato possibile condividere esperienze e prove tecnico-didattiche altamente formative sulla trasformazione e modificazione dei cibi in abbinamento con l’olio.

Ogni giorno, a partire dalle ore 16:00, O’live Italy, un’associazione culturale per la promozione turistica locale, ha organizzato inoltre tour specifici per i partecipanti, alla scoperta del meraviglioso e suggestivo territorio che ha ospitato il corso.

Visto il successo dell’iniziativa la segreteria organizzativa di IRVEA sta già programmando il prossimo appuntamento che si terrà, sempre nel territorio, in prossimità del periodo di raccolta, nel mese di ottobre 2014.