OLIVE OIL SOMMELIER PROGRAM BY MASTERS OF OLIVE OIL ACADEMY & KNOIL
The Olive Oil Sommelier program is a professionally settled path for becoming a real expert olive oil taster.
The Olive Oil Sommelier Tasting Course for new olive oil tasters organised by the Masters of Olive Oil Academy is a true Master Class for those who want to become olive oil sommeliers and olive oil experts by attending an Official Oil Tasting Preparation Course.
Increasingly, the ability to assess virgin oils from a sensory point of view is a fundamental skill and tool both for those who aspire to become “technical experts in olive oil tasting” and for those who want to become a taster or olive oil sommelier first and perhaps, in time, become a Master Blender for olive oil Companies.
Finally, we can say that olive oil-tasting expertise is very useful for all consumers and operators in the Horeca sector. All who wish to learn or deepen their knowledge of how to choose a high-quality extra virgin olive oil and therefore healthy EVOO can take advantage by attending the new Olive Oil Sommelier path provided by Masters of Olive Oil Academy.
OFFICIAL OLIVE OIL SOMMELIER CERTIFICATION COURSE
This official tasting course, to be held in Imperia next June/July 2023, is aimed at building the foundations for the new professional figures of the future who will be olive oil sommeliers or expert oil tasters and help technicians. All this is organised in strict compliance with the official training programme of around 40 hours suggested by both the Ministry of Agriculture in Italy and the International Olive Oil Council (I.O.C.) abroad.
THE NEW OIL SOMMELIER COURSE 2023 – IMPERIA
At the Masters of Olive Oil Academy, we are in the habit of organising training courses in the most professional way possible. The Olive Oil Sommelier Tasting Course is the start of a complete course, according to Ministerial Decree 7/10/2021, to enrol on the National List of Technicians and Experts of Virgin and Extra Virgin Olive Oils in Italy. This is a course lasting a minimum of 35 hours (normally about 40), authorized by the Region where the course is held. This is the first course directed by two Panel Leaders and held in accordance with the criteria established by Reg(EEC) No. 2568 and subsequent amendments and supplements and the MI.P.A.F. decree of 7 October 2021.
HOW WILL THE MASTER MILLER COURSE SYLLABUS BE?
The Olive Oil Sommelier Course consists of theoretical lessons and practical sessions, and is divided into two steps:
Part 1 First Level – Official Oil Tasting Course – consisting of the Official Course for Aspiring Olive Oil Tasters to obtain the Diploma of Physiological Suitability for Tasting. This is a 5-day full immersion course with final tests with at least four series of tests for each of the attributes indicated in document IOC/T.20/Doc. No 14;
Part 2 Second Level – Official Oil Tasting Course – consisting of 20 certified tasting sessions as prescribed by Italian regulations. For enrolment “in the National List of technicians and experts of virgin and extra virgin olive oils”, in fact, the Ministerial Decree of 7/10/2021, (art.4 paragraph 2 letter b) provides that, in addition to the Certificate of Physiological Suitability, a: “Certificate issued by a Panel Leader as per art.3 paragraph 7, which proves participation, according to the methodology envisaged in Annex 12 of the Regulation, in at least 20 tasting sessions, held on different days, in the 24 months preceding the date of submission of the application, each comprising at least two sessions with 3 organoleptic evaluations”.
THE PROGRAMME OF THE COURSE FOR OFFICIAL OLIVE OIL TASTER
Let’s see what the official olive oil sommelier/taster course programme consists of:
- Outlines of the history of the olive oil product.
- Basics of sensory analysis.
- Explanation and use of the official tasting sheet.
- Guided tasting of an appropriate number of oils according to MASAF regulations.
- Basics of olive growing.
- The plant. Cultivation techniques. Harvesting methods.
- Explanation of oil production technologies from traditional to modern methods.
- Description of storage, preservation and packaging practices.
- Evaluation of the main oil defects: explanation of causes and origins. understanding the
Basics of the chemistry of oils and their composition.
- Product classification and legislation.
- Hints on uses in gastronomy.
- Food pairing is how to choose and match the right oil to each dish.
- Introduction to the main varieties (cultivars) in Italy and the world.
- Relationship between Diet, Oil and Health and Conservation.
- The final test to assess candidates’ sensory abilities according to I.O.C. (International Olive Oil Org) requirements.
Dr. Alissa Mattei – Panel Leader in Florence (MASAF recognized) and Dr. Aldo Mazzini – Panel Leader in SA (IOC recognized) evaluating a course’s final test results.
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OFFICIAL OLIVE OIL SOMMELIER TASTING COURSE SPEAKERS
WHAT ARE YOU GOING TO LEARN DURING THE NEW OLIVE OIL SOMMELIER CERTIFICATION COURSE?
The high quality of both theoretical and practical lessons in our olive oil sommelier course is guaranteed by the collaboration with technical experts from the world of oil, university lecturers, and professional consultants.
This is the first course in which we have brought together two Panel Leaders:
- a Panel Leader recognised by the MIPAAF – Dr. a Alissa Mattei – Panel Leader AIFO in Florence;
- an International Panel Leader recognised by the C.O.I. – Dr. Aldo Mazzini – I.O.C. Panel Leader.
WE CAN PLAN AND PROVIDE FULL OLIVE OIL SOMMELIER TAYLOR-MADE PROGRAMS FOR COMPANIES, PRODUCERS, AND GDO CHAINS ALL OVER THE WORLD
For any request please write at: email@example.com;
Our olive oil sommelier tasting courses in 2023 will be held in Italy and abroad all over the world. The olive oil tasting courses organized by Masters of Olive Oil Academy and KNOIL are open to all. Participation is open to both enthusiasts and professionals in the supply chain. Even the most demanding can find here the best national and international training. We also organize Taylor Made Olive Oil Sommelier Courses for Producers, Retailers, Packagers, and for all Companies involved in the Olive Oil business both in Italy and abroad.
HOW WILL THE OLIVE OIL SOMMELIER TASTING COURSE BE CONDUCTED AND WITH WHAT MATERIALS?
HOW WILL THE OIL-TASTING COURSE TAKE PLACE?
The course for aspiring oil tasters will take place in presence in a meeting room and in part in an official panel room in compliance with ministerial prescriptions.
DIDACTIC MATERIAL PROVIDED
All presentations will be made available online, and at the end of the course a flash drive containing the material provided by the lecturers will be provided;
We will use a Masters of Olive Oil Academy online oil tasting programme built around the official C.O.I. programme so that you can practice using the official tasting sheet.
We will also use the official tasting sheets to be filled in manually for the evaluation of oils.
IMPORTANCE OF SENSORY ANALYSIS AND OIL TASTING
Today, sensory analysis performed when tasting olive oil remains the most valid way of highlighting the organoleptic characteristics of virgin olive oils.
It is important to emphasise that several factors influence the tasting of extra virgin olive oil, including the diversity of the perception threshold for each stimulus, which differs from subject to subject, and the complexity of translating the individual taster’s olfactory/gustatory perceptions into an objective scale and thus valorising and noting them.
These technical peculiarities associated with the personal experiences and influences of each individual, give the organoleptic evaluation, even if expressed by a group of subjects, the panellists, suitably trained and chosen from among those who are endowed with marked sensory capacities, the character of difficult objectification.
To overcome the aforementioned problems and thus obtain an evaluation that is as objective as possible and replicable, it must be organised in such a way that the human sensory perception system is used in an impartial and objective manner. It depends only on the intensity of the objective sensory stimuli perceived.
The range of sensory evaluation measurement is made unambiguous and standardised; a scientific/statistical treatment is applied to the data collected and recorded.
SENSORY ANALYSIS OF OLIVE OIL REGULATORY ORIGINS
The Quantitative Descriptive Analysis (QDA) or Panel Test, developed by the C.O.I. (International Olive Council), was first included in EC Regulation 2568 of 1991. The sensory evaluation of olive oil is able to meet the above-mentioned conditions.
The organoleptic analysis carried out by recognised and certified Panels or Tasting Committees is based on the following postulates the problem of different perceptual thresholds to stimuli between individuals can be overcome by having recourse to a group of people (the Tasting Panel made up of eight to twelve trained tasters and a Panel Leader) suitably selected and trained to recognise the positive and negative characteristics of foods.
The difficulty of communication between the subjects can be overcome through the development of an official vocabulary to which the tasters must refer when describing the sensory notes perceived.
The adoption of an unstructured continuous intensity scale, (in the official tasting sheet for virgin oils it consists of a 10 cm horizontal line), offers the advantage of allowing the taster to freely assess intensity continuously and not according to pre-set intensity intervals.
The Olive Oil Tasting Course that Masters of Olive Oil Academy and KNOIL association are organising in Imperia for next February 2023 is the only opportunity you will have to find two Panel Leaders in the classroom: one recognised by MIPAAF and one certified by COI the International Olive Oil Council. Don’t risk missing this unique opportunity to learn the secrets of oil tasting and the supply chain from a team of professional and academic speakers of the highest level.