XVIII edition
Autumn in Tuscany. Olives, Food & Wine Experience
Olive Oil
Sommelier
Mail: segreteria@irvea.org
Phone: +39 347 4913 924
Pienza Tuscany Italy
6 • 10 NOVEMBRE 2023
Hotel San Gregorio
Via della Madonnina, 4
53026 Pienza (SI)
+39 0578 748059
+39 0578 490064
+39 800917019
info@sangregorioresidencehotel.it
www.sangregorioresidencehotel.it
This is a theoretical and practical course for olive oil and food enthusiasts, gourmets and professionals who want to deepen their knowledge of the entire production and commercial process of olive oil “from the soil to the plate”.
The course
- The course covers all phases of olive oil production, sensory analysis, selection and classification for purchase and proper use of EVOO, in particular the harmonization of EVOO (Extra Virgin Olive Oil) in food pairing.
- The Olive Oil Sommelier is not just an olive oil taster but a true Olive Oil Expert with all-round knowledge capable of selecting, communicating and guiding consumers, retailers and restaurant owners in the correct selection and “alternative use” of EVOO in cooking, on the table and in different food uses to transforming costs into profit opportunities.
- A journey through the smells and flavours of a Tuscan autumn during the olive harvest. Visit cellars and olive mills and taste freshly extracted olive oil, guided tastings of cured meats, fresh and seasoned cheese, chestnuts and the famous wines of the most authentic Tuscany.
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 attendance 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.
What they're saying
”We feel very priviliged to be in the Olive Oil course and we are enjoying the topics very much. We are learning a great deal of information from very knowledgeable presenters. We love being here and we love this course.
Jackie and Alex MaillardOlive oil sommelier course
