Certificate program
Spring in Tuscany
Olive Oil, Food & Wine Experience
Mail: segreteria@irvea.org
Phone: +39 346 5419 847
A course for food lovers, olive oil tasters,
gourmets, food enthusiasts, and professionals
San Gimignano
06 – 10 MAY 2024
(SI) TUSCANY – Italy
Conference Room of Villa San Paolo Wellness & Spa
Villasanpaolo Wellness & Spa Hotel San Gimignano
Strada Provinciale per Certaldo
53037 San Gimignano (SI)
www.villasanpaolo.com
Mail: info@villasanpaolo.com
Phone: +39 0577 955100
DIRECT BOOKING BY GUESTS
The theoretical and practical educational course is designed to discover EVOOs of Excellence, “from the land to the plate”.
The training-informative program conveys the necessary knowledge and skills on production, sensory analysis, selection and commodity classification for the purchase and proper use of EVOO in cooking, on the table and in particular in harmonizing olive oil in food pairing.
The Olive Oil Sommelier is not a simple oil taster, but a true Olive Oil Expert with all-round knowledge capable of selecting, communicating and guiding consumers, retailers and restaurant owners in the correct selection and “alternative use” of EVOO in cooking, on the table and in different food uses, transforming costs into profit opportunities.
This course will be a journey into Tuscany’s colors, scents, and flavors in autumn, starting from Pienza, a small UNESCO World Heritage town surrounded by cypress trees, country roads, olive groves, vineyards, and hillside landscapes.
Course topics
• Olive growing, olive variety, extraction methods and their effects on the quality;
• Sensory analysis, techniques and methods for olive oil evaluation;
• Practical tasting sessions with positive and negative attributes and various intensities of fruitiness;
• Storage, filtration, bottling, quality control, transportation and logistics for olive oil trade;
• International Olive Oil Regulation & Quality Standards;
• Health, wellbeing & nutrition;
• Olive oil in the kitchen and food pairing;
• Olive oil marketing strategy to increase consumption and more than 100 alternative uses of olive oil;
• Guided tasting with over 60 olive oils from various international origins and their distinct characteristics based on variety, harvest period, and extraction techniques;
• Practical sensory perception tests for the issuance of the Sensory Aptitude Certificate.
DIDACTICAL PROGRAMME
Monday
Lessons from 9 a.m. to 1 p.m., first afternoon free.
From 6 p.m.: informal meeting with technical discussions on EVOO Food & Wine , tastings of excellent products, with possible cooking demonstrations.
Tuesday
Lessons from 9 a.m. to 1 p.m.
In the afternoon, visit the San Gimignano area and town and (if is open) an olive mill with olive oil guided tasting sessions.
Wednesday
Lessons from 9 a.m. to 1 p.m.
In the afternoon, sensory sensitivity tests and olive oil tasting sessions, followed, upon request, by an informal meeting with technical discussions, tastings, and possible cooking demonstrations.
Thursday
Lessons from 9 a.m. to 1 p.m.
In the afternoon, olive oil tasting sessions followed by a typical Tuscan dinner.
Friday
Lessons from 9 a.m. to 12 p.m., end of the course, and certificate-giving ceremony.
Inclusions in the course
• Classroom sessions with theoretical lessons and practical exercises from Monday to Friday;
• One informal meeting in the late afternoon with technical discussions on EVOO, tastings of excellent products, with possible cooking demonstrations.
• Tour in San Gimignano area with a possible visit to an olive mill and guided olive oil tastings (*)
• One didactic dinner in local restaurants with olive oil food pairings;
• Guided tastings for more than 60 olive oils different in origin, variety, and extraction techniques;
• Samples of the official olive oil standard defects (I.O.O.C.);
• Didactical material;
• Olive Oil Sommelier Diploma with Sensory Aptitude Certificate;
• Olive Oil Sommelier ID Card 2024;
• Professional Olive Oil Sommelier Pin;
• Registration in the International Olive Oil Expert Register;
(*) VISITS OUTSIDE THE COURSE VENUE MUST BE DONE WITH OWN TRANSPORTATION.
TRANSPORTATION CAN BE PROVIDED, IF REQUESTED, AT AN ADDITIONAL COST.
Lecturers
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.
PLÁCIDO 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.
TANIA CIARINI
Panel Leader and professional olive oil taster, official member of the olive oil panel recognized by the Italian Ministry of Agriculture.
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.
At the time of enrollment, IRVEA-Olive Oil Academy will send a confirmation email and issue an identification code to take advantage of the special rates and conditions for rooms and light lunches provided by Villa San Paolo Wellness & Spa for participants in the Olive Oil Sommelier Course 2024.
For further information and rates contact the Olive Oil Academy secretariat at segreteria@irvea.org. In order to guarantee the availability of rooms at the Hotel San Gregorio, it is advisable to book them at the time of pre-registration.
LIMITED PLACES AVAILABLE
Registration is considered to be completed when the form is received by fax or email at the course secretariat,
accompanied by a copy of the bank transfer statement showing the payments
OLIVE OIL SOMMELIER – Spring in Tuscany – San Gimignano – Tuscany- Italy 06-10 May 2024
FILL OUT THE FORM, SELECT THE PAYMENT METHOD, AND SEND THE RECEIPT TO: segreteria@irvea.org
THE PARTECIPATION COST IS € 1.950 PER PERSON.
Bank: Crédit Agricole
IT 06 K 06230 12704 000036467600
BIC/SWIFT: CRPPIT2P404
Payable to: ISTITUTO IRVEA
Reference: Contributo IRVEA 2024 (Olive Oil Sommelier)
How to register and access the course
Participation in the course requires a contribution, net of transaction costs, of Euro 1,950.00.
1 – The registration request, completed in its entirety and signed, together with the copy of the bank transfer certifying payment of the expected contribution including the IRVEA membership fee and net of transaction costs, must be sent via e-mail to segreteria@irvea.org
2 – The organizational secretariat will send an email to the email address indicated in the registration form to confirm receipt of the registration form, followed by an email confirming the start of the course before the start.
3 – Payment methods: payment must be made at the time of registration, net of commissions and bank transaction costs by:
a) Credit Card through the direct security system connected to banking institutions;
b) PayPal or other similar ones (adding a 3.4% commission to the amount)
c) Bank transfer to IRVEA, to the relevant bank details below;
Bank: Crédit Agricole
IT 06 K 06230 12704 000036467600
BIC/SWIFT: CRPPIT2P404
Payable to: ISTITUTO IRVEA
Reference: Contributo IRVEA 2024 (Olive Oil Sommelier)
Only registrations received complete with the documentation referred to in point “1” will be accepted.
4 – Withdrawal times and methods: it is possible to request a refund of the amount paid if the withdrawal occurs within 20 days from the date of payment, by completing the appropriate REFUND REQUEST FORM on the Terms & Conditions page which regulates the registration and access methods.
5 – Changes or limitations to the program: for organizational reasons, causes of force majeure, or following legal limitations or restrictions (e.g. due to COVID-19), IRVEA reserves the right to cancel, cancel or postpone the scheduled event; to replace the classroom, location, and speakers indicated with others of the same professional level, communicating this via email to the participants within THREE days of the start of the course, without further charges or obligations in this regard.
In case of cancellation or cancellation, the amount received will be fully refunded without further charges or obligations.
6 – Competent court: the exclusive competent court for the interpretation and execution of any dispute is that of Parma.
7 – By signing this document, the undersigned, as an interested party, declares to be aware of the rights referred to in the former Legislative Decree no. 196/2003 and EU Regulation 2016/679 and certifies its free consent for IRVEA to proceed with the processing of data and their communication within the subjects indicated in the information and for the purposes indicated.
