Olive Oil Sommelier

1st - 5th NOVEMBER 2021, Pienza, Val D' Orcia, Tuscany - Italy

A course suitable for all those who, food lovers, enthusiasts and professionals who wish to deepen their knowledge of olive oil in all its aspects, production, commercial and secrets on the multiple uses, even “alternative” ones of the oil in the kitchen, catering and retail outlets; a journey to discover 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 capable of guiding the consumer to make an informed choice and transforming costs into profit opportunities in the retail trade, in 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.

Course Content

The course will cover the following topics:

  • Olive growing, Olive variety, Extraction methods, and their effects on the quality
  • Sensory analysis, techniques and methods for olive oli evaluation
  • Oil Tasting practical sections
  • Storage, filtration, bottling, quality control, transportation and logistic for olive oil trade
  • International Olive Oil Regulation & Quality Standards
  • Health, wellbeing & nutrition
  • Olive Oil in the Kitchen and Food Pairing
  • Olive Oi Marketing Strategy to increase consumption and more than 100 alternative uses of olive oil
  • Visit olive grower and olive oil mills in production: harvesting and fresh olive oil tasting experience.

Guided tasting and practical perception tests for the Sensory Aptitude Certificate of over 60 olive oils of various international origins and their different characteristics by variety, harvesting period and extraction techniques
Participants will receive the samples of the olive oil standard defects (I.O.O.C. – EU)

Diploma e Certification

  • Olive Oil Sommelier Diploma
  • Sensory Aptitude Certificate

qualifies the holder to join the “International Register of Olive Oil Experts” and to be part of a professional olive oil evaluation panel and a jurer for international olive oil competitions.

Afternoon activities

Visit famous vineyards where we will indulge in a guided wine tasting.
An Olive Grove and mill, during the harvesting and processing period and taste the fabulous freshly pressed new olive oil.
Time permitting, we can stop by the St Antimo Abbey and listen to Gregorian chanting by the monks at Vespers. “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi.
Tuscany Cultural Dinners with olive oil & food pairing in Val d’Orcia and Montalcino Restaurant.

The course inclusions

  • Classroom sessions, guided tastings with more than 60 olive oils of a various origins and practical exercises from Monday to Friday
  • Didactical material
  • Four light lunches buffet (Monday to Thursday)
  • Food Culture & Pairing masterclass with Artisan Cheese and Salumi
  • Two didactic dinners in local restaurants with olive oil food pairing
  • Guided tour with tasting of local winery, olive grove and olive mill for a true Tuscan culinary experience
  • Guided tastings of more than 60 different olive oils
  • Olive Oil Sommelier Diploma with Sensory Aptitude Certificate
  • Registration in the International Olive Oil Expert Register
  • Olive Oil Sommelier I.D. Card 2022
  • Professional Olive Oil Sommelier Pin
  • Samples of the official olive oil standard defects (I.O.O.C. – EU)

Location and Accomodation facilities

The Course and light lunches will be held in the Conference Room of the Hotel Residence San Gregorio in the wonderful area of Val d’Orcia and only 50 meters from the beautiful medieval town of Pienza.
Hotel San Gregorio, Via della Madonnina, 4, 53026 Pienza (SI)
Tel. +39 0578 7480590578 490064 – 800917019 | Fax + 39 0578 748354 | E-mail: info@sangregorioresidencehotel.itwww.sangregorioresidencehotel.it

Upon 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 a maximum of 18 rooms that the Hotel San Gregorio has made available for those enrolled in the course Olive Oil Sommelier-Food & Wine Experience.

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.

Pienza is easily accessible by air, train and road.


The course is conducted in English by highly qualified teachers and panel leaders recognized by the IOOC.
Wenceslao Moreda
Panel Leader of International Olive Oil Competition Armonia; Chemical and Sensory analysis expert - CSIC - Instituto de la Grasa; Member of various European and international commissions of the olive oil field.
Nicola Simone
Biologist, CRA-OLI Centro di Ricerca per l’Olivicoltura e l’Industria Olearia Sede scientifica Research Centre for Olive Growing and Olive Industry Scientific Centre in Pescara.
Mauro Martelossi
Olive oil panel supervisor - member of Accademia Nazionale dell’Olivo e dell’Olio - Director of IRVEA.
Tania Ciarini
Olive oil panel supervisor and official olive oil panel member

Chefs experts in the alternative use of olive oil in the kitchen.

For more information, please contact:

Olive Oil Academy by Irvea Group
ph. +39 0521 184 15 31 – fax +39 0521 148 0029
Mob. +39 346 541 9847 – +39 347 49 13 924
E-mail: info@oliveoilacademy.org

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