Letter from the Director
Having recieved many international requests, we at the Superior School of Olive Oil have decided to offer our olive oil tasting courses in English.
It is widely accepted that interest in virgin olive oil, and especially extra virgin olive oil, is growing, and for good reason.
A culture of health and eating well, along with the rise of attention given to gastonomy in the media has brought virgin olive oil into the limelight. Even though olive oil is one of the healthiest fats there is, it is surprisingly under-utilized, even in Spain which is, of course, the largest producer of olive oil in the world.
Olive oil is making its way into consumer households, most notably in countries where it is not produced, and where olive oil is not traditionally consumed.
Until now, countries other than Spain have been considered the top experts in quality olive oil, and anyone interested in learning about olive oil tasting or production typically looked to them as their main reference point. These countries were quite deft in marketing olive oil whereas Spain lagged behind in this aspect.
Thus these countries have dominated the world of education about olive oil at an international level, most specifically for English-speaking countries. For us at the Superior School of Olive Oil, we feel that this is not consistent with the fact that Spain is the world’s largest producer of olive oil (the livihood of thousands of families in Spain make it one of the cornerstones of the Spanish economy), but moreover and perhaps as a consequence, it is also the world’s leading investor in olive oil research and development. It makes sense, then, that we should also be international leaders in olive oil training for English-speaking countries.
For these reasons, we have carefully prepared this course on olive oil, Level 1 Olive Oil Sommelier Course, for those who may not be Spanish speakers.
We believe that this course will lead the way for further courses for English speakers, and we are confident that the content is of the highest quality regarding the subject of olive oil. Our ultimate goal is to contribute to making Spain the go-to place for international olive oil training.
This course is designed for
This course is designed for professionals and non-professionals interested in learning both how to taste olive oil along with important questions of how quality olive oil is produced.
Objectives and content
The goal of Level 1 Olive Oil Sommelier Course in English is to teach all of those interested how to taste olive oil and how quality olive oil is produced.
- Classification of olive oils
- Quality criteria
- Olive and olive oil varietals
- Production processes
- Olive oil defects
- Visit to an olive oil mill
Susana Romera, Technical Director of The Superior School of Olive Oil, Expert Olive
Gonzalo Pin, Master Miller. Expert Olive Oil Sommelier, specialist in olive oil
Gregorio Arranz, Expert Olive Oil Sommelier, Chef
Timetable and registration fees
Cost for the course is 620.00€ (plus tax)
2017: 24-26 October (inclusive) 10:00AM – 2:30PM
2018: 23-25 October (inclusive) 10:00AM – 2:30PM
After you have paid for the course, we will send you a form to fill out with the necessary information we need to complete your registration.
(For workers in Spain, please consult Bonificaciones Tripartita).