Edition 2023
A Highly specialized course for olive oil professionals only
Advanced course for
OLIVE OIL SPECIALIST
Mail: segreteria@irvea.org
Phone: +39 347 4913 924
Castiglione d’Orcia (SI) Tuscany
9 • 13 OTTOBRE 2023
The course will be held at the Olive Mill
“La Fonte dell’Olio”
B&Bs option:
Hotel San Gregorio
Via della Madonnina, 4
53026 Pienza (SI)
+39 0578 748059
+39 0578 490064
+39 800917019
info@sangregorioresidencehotel.it
www.sangregorioresidencehotel.it
TRIAL SESSION for Physiological AptitudeCertificate INCLUDED.
An advanced technical-practical course to acquire the know-how, tools, and transversal skills useful in the various areas of the Olive Oil sector and the management of educational activities for the training of sector trainers
• From the field to the mill, from the olive to the oil;
• Sensory memorization techniques;
• EVOO Marketing & Markets;
• Identity and Credibility; Importers, Resellers, Restaurants and Consumers;
• Ethics, Education and Training; learn to teach;<
• Proficiency tests.
- From the field to the mill, from the olive to the oil;
- Sensory memorization techniques;
- EVOO Marketing & Markets;
- Identity and Credibility; Importers, Resellers, Restaurants andConsumers;
- Ethics, Education and Training; learn to teach;
- Proficiency tests.
The course topics
• Olive growing, olive variety, extraction methods and their effects on the quality
• Sensory analysis, techniques and methods for olive oil evaluation
• Olive 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 oil marketing strategy to increase consumption and more than 100 alternative uses of olive oil
• 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.
Lessons schedule
Monday
Lessons from 9 a.m. to 1 p.m., first afternoon free.
From 6 p.m.: masterclass on presentation and tasting of Italian products of excellence: wines, cheese and cold cuts
(Italian Artisanal Salumi).
Tuesday
Lessons from 9 a.m. to 1 p.m., in the afternoon olive oil grove & olive oil mill tour and guided tastings sessions.
Wednesday
Lessons from 9 a.m. to 1 p.m., in the afternoon sensorial sensivity tests and olive oil tasting sessions.
Thursday
Lessons from 9 a.m. to 1 p.m., in the afternoon olive oil tasting sessions and visit to a winery, followed by a typical Tuscan dinner.
Friday
Lessons from 9 a.m. to 12 p.m., end of class and certificate-giving Ceremony.
Become an olive somellier WITH A JOURNEY IN TUSCANY
DIPLOMA & CERTIFICATION
attesting to course attendence and completion
of theoretical knowledge and practical skills
- Participation in the course and passing the sensory selection tests are valid qualifications for registration in the International Register of Olive Oil Experts, valid requirement for being part of professional olive oil evaluation commissions and as a juror in international olive oil competitions.
LECTURES
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, Panel Leader CREAOLI Research Centre for Olive Growing and Olive Industry Scientific Centre in Pescara.
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, expert in Food Law, Panel Leader since 2001 and Academic of Accademia Nazionale dell’Olivo e dell’Olio (Italian National Academy of Olives and Oils) since 2006.
