Olive Oil Sommelier Certificate program
Olive Oil Sommelier Course 2024
Spring in Tuscany
Olive Oil, Food & Wine Experience
Mail: segreteria@irvea.org
Phone: +39 346 5419 847
A course for Olive oil Sommelier, food lovers, olive oil tasters, gourmets, food enthusiasts, and professionals
San Gimignano
17 – 21 JUNE 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
Participation in the course requires a contribution, net of transaction costs, of Euro 1,950.00.
Embark on a journey into the world of Extra Virgin Olive Oil with our comprehensive theoretical and practical course designed to mold you into a true Olive Oil Sommelier, equipped with expertise in every aspect of this liquid gold, “…from the land to the plate”.
Unlike other courses focusing on oil classification, our Olive Oil Sommelier course offers a 360° approach. You’ll delve deep into the sensory analysis of olive oil, master the art of effective communication and sales techniques, and explore the harmonious pairings of oil with food.
With the skills acquired, you’ll become adept at guiding consumers, retailers, and restaurateurs in making the right choices when purchasing Extra Virgin Olive Oils, whether in bulk or retail.
Become a master of communication, promoting EVOO effectively and ensuring its proper utilization in various culinary settings, from kitchen to table and across different food industry sectors.
A well-trained Olive Oil Sommelier will assist restaurateurs in selecting the perfect oils and pairing them flawlessly with dishes and turn these choices into profitable opportunities.
Join us on this vibrant journey through the colors, scents, and flavors of San Gimignano in the heart of Tuscany in spring, and let the world of Olive Oil unfold before you.
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
