Become an Olive Oil Sommelier in Italy
Learn to taste, recognize and love extra virgin olive oil — the real way.
Location
San Gregorio Hotel
Pienza, SIENA
Dates
October 27 – 31, 2025
5 days intensive learning
Lessons
Classroom sessions with theoretical lessons held in English and practical exercises.
Certificate
Upon successful completion, participants will receive the “Olive Oil Sommelier Certificate”
Is this you?
- Own or are planning to manage olive trees in Italy
- Want to make their own olive oil
- Want to improve what they already produce
- Love food and authentic Italian culture
- Are curious about the truth behind olive oil
- Want to connect with Italy in a meaningful way
What You’ll Learn
Whether you’re new to olive oil or already producing it,
this course gives you solid, practical knowledge and
sensory experience.
Modules:
- Sensory Analysis: Learn to identify and evaluate the positive attributes and defects of EVOO through guided tastings.
- Production Techniques: Understand the processes from olive harvesting to oil extraction, including factors affecting quality.
- Olive Varieties & Terroir: Explore different cultivars and how geography influences flavor profiles.
- Quality Standards: Study international regulations, labeling, and certification systems.
- Culinary Applications: Discover the best practices for using EVOO in cooking and food pairings.
- Market Insights: Gain knowledge on global olive oil markets, consumer trends, and branding strategies.
Meet the team
The course is led by internationally recognized panel leaders, researchers, and food law experts — all active in the global olive oil scene.
Mauro Martelossi
Founder and Director of IRVEA Institute, an expert in Food Law, Panel Leader since 2001, and Academic of the Italian National Academy of Olives and Oils since 2006.
Wenceslao Moreda
Chemical and Sensory analysis expert – CSIC – Instituto de la Grasa; Member of various European and International commissions of the olive oil field; Panel Leader of ARMONIA International Olive Oil Competition.
Plàcido Pascual Morales
PHD in the Biochemistry and Molecular Biology; Panel Leader of the Agro-food Laboratory of the Regional Government of Andalusia-Spain; Expert in sensory analysis and member of various international olive oil juries.
