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 19 – 23, 2026
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?
- Love food and authentic Italian culture
- Own or are planning to manage olive trees in Italy
- Want to make their own olive oil
- Want to improve what they already produce
- Want to connect with Italy in a meaningful way
- Are curious about the truth behind olive oil
What You’ll Learn
Whether you’re new to olive oil or not,
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.
Careers and opportunities
By the end of the course, you won’t just understand oil – you’ll be able to use that knowledge in real-world contexts:
- Guide consumers, retailers and restaurants ion selecting high-quality EVOO
- Design and manage Anu EVOO menu
- Apply olive oil knowledge to enhance culinary experiences
- Turn olive oil selection into a value and profit opportunity
Certification & Recognition
IRVEA – Olive Oil Academy has been training Olive Oil Sommeliers since 2001, providing a multidisciplinary approach that combines technical, sensory and commercial expertise.
At the end of the course, participants can be enrolled in the International Register of Olive Oil Experts (Olive Oil Sommelier section) and may take part in professional tasting panels or international competitions.
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.
Davide Damiano
A professional chef with over thirty years of experience is recognised for his technical and scientific approach to healthy and well-being cuisine.
Tania Ciarini
Panel Leader and professional olive oil taster, official member of the olive oil panel recognized by the Italian Ministry of Agriculture.
Francesco Elter
Esperto nelle tecniche produttive e l’analisi sensoriale degli oli d’oliva;
componente del Panel ufficiale di assaggio di Lucca riconosciuto dal Ministero dell’Agricoltura italiano
