fbpx

Welcome to evvo Academy.

 

 

evoo Academy offers a unique and professional level educational program to those who are interested to immerse themselves and gain unparalleled knowledge and skills in the olive oil tasting.

Evently

 

Stay Connected & Follow us

Simply enter your keyword and we will help you find what you need.

What are you looking for?

Good things happen when you narrow your focus
Welcome to Conference

Write us on info@evently.com

Follow Us

Executive Diploma in Olive Oil Sommelier registration Enquire NOw Online Learning
February 19, 2025 * Once we have reached the required number of students, the registrations will be closed. Learn from the The Team Enquire now Professionals
Course Content

Diploma in Olive Oil Sommelier .

Duration: 8 Days, 30 Hours (Intensive Executive Program).

The meetings for all 8 days of the course will be held between 17:00 – 20:00. All presentations are in English using PowerPoint format.

Left Parallax Background Element
Right Parallax Background Element

Course content

The course comprises two core parts.
A. Theoretical and practical training
B. The graduates of the Diploma will secure a place as Junior Taster on the Judging Team for the first round of the evaluation in Berlin GOOA on March 22, 2025.
The evaluation will take place at the Courtyard Marriott in Berlin, Germany.
Online Learning - February 19, 2025

George Dirvitsiotis

17:00 - 20:00

  • The importance of agronomic practices in determining the quality of the resulting olive oil.

Online Learning - February 20, 2025

Manolis Salivaras

17:00 20:00

  • Introduction to the Sensory Evaluation of Virgin olive oil and the official method of the International Olive Council (I.O.C.)
  • Chemical and physical criteria of olive oil quality
  • Olive oil classification and regulation
  • Olive oil Sector in the World: Northern and Southern Hemisphere regions – production statistics and cultivars

Online Learning - February 21, 2025

Manolis Salivaras

17:00 - 20:00

  • The Sensory evaluation, from theory to practice
  • Positive sensory characteristics of Virgin olive oils
  • Negative sensory characteristics of Virgin olive oils
  • Nutritional value and health claims
  • Consumer perception of olive oil sensory characteristics

Online Learning - February 27, 2025

Agusti Romero

17:00 -20:00

  • Common mistakes during olive postharvest steps and their effect on olive oil quality
  • Improvement of production quality through sensory results evaluation
  • The correlation of the production process in the olive mill with the sensory characteristics of olive oil

Online Learning - February 28, 2025

Agusti Romero

17:00 20:00

  • Common mistakes during olive postharvest steps and their effect on olive oil quality
  • Improvement of production quality through sensory results evaluation
  • The correlation of the production process in the olive mill with the sensory characteristics of olive oil

Online Learning - March 5, 2025

Dieter Oberg

17:00 -20:00

  • Additional Sensory Criteria for the Quality Assessment of the Extra Virgin olive oil grade – Harmony

Online Learning - March 6, 2025

Dieter Oberg

17:00 -20:00

  • Additional Sensory Criteria for the Quality Assessment of the Extra Virgin olive oil grade – Harmony.

Online Learning - March 7, 2025

Prof. Maurizio Servili

17:00 20:00

  • Latest developments in olive processing and their impact on olive oil quality
  • Olive oil storage

During the Diploma Period & on March 22, 2025

Taste around 100’s olive oil samples

During the theoretical training, participants will have the opportunity to taste around 100’s olive oil samples from Spain, Italy, Greece, Portugal, and other producing countries, in order to evaluate their characteristics (fruitiness and aromatic profile, bitterness, pungency, and potential defects).

B. Tasting experience during the evaluation process in Berlin, GOOA 2025.
The candidates for the Diploma will secure a place as a Junior Taster on the Judging Team for the first round of the evaluation at the Berlin GOOA – Global Olive Oil Awards on March 22, 2025.
The evaluation will take place at the Courtyard Marriott in Berlin, Germany.
Tasting Olive Oil Samples 
Tasting of olive oil samples will take place during the online sessions with the following instructors.
Manolis Salivaras: approx. 20 Olive Oil Samples.
Agusti Romero: approx. 20 Olive Oil Samples.
Dieter Oberg: approx. 20 Olive Oil Samples.
The samples will be sent by courier company in the same way that IOC sends interlaboratory samples to panels.
Besides, a one-day tasting session of 20 Olive Oil Samples will take place in Berlin on March 22, 2025, with a physical presence.
Dimitris Salivaras will be the instructor from 9:00 – 17:00 on that day.
The tasting process and the course are based on IOC methods and standards.
All course tasting instructors are panel leaders, panel debuty leaders, or members accredited by ISO17025 and recognized by IOC official panels.
The Team of Instructors

The Professionals .

Manolis Salivaras

Owner and founder of Multichrom.Lab, co-Founder of EVOO Academy, Head Panel Leader of Berlin GOOA
Dr. Agusti Romero

Researcher at the IRTA Plant Science Program, Barcelona, Spain
George Divritsiotis

Agronomist
Dieter Oberg

co-founder of German Olive Oil Panel (DOP)
Prof. Maurizio Servili

Department of Agricultural, Food and Environmental Sciences University of Perugia

Course Fee .

p

Online Program Fees

An essential part of being a student of the EVOO Academy and the Executive Diploma of Olive Oil Sommelier is the completion of the registration application form. The fee for the Diploma is  1935€ . We provide debit/credit card payments and bank transfer.
€ 1935
p

One Year (1) Support Sessions after completion | Online

Upon completing the Diploma in Olive Oil Sommelier, graduates have the option to enrol in a support session package. This package includes six olive (6) oil tasting sessions spread over a 12-month period, along with dedicated live support from the program’s director or a member of our official panel. In each session, participants will receive and taste four olive oil samples.

The tasting process and the course are based on IOC methods and standards.

All course tasting instructors are panel leaders, panel deputy leaders, or members accredited by ISO17025 and recognized by IOC official panels.

We will provide a certificate of continuing tasting development.

€ 345
Berlin, Germany - In Class

Extra Virgin Olive Oil Tasting Experience .

p

Berlin Tasting Experience

We want to inform you that panel leader Mr. Manolis Salivaras, and his team will evaluate Part 1 of the olive oil samples for the Berlin GOOA Awards on March 22, 2025, at the Courtyard Marriott Hotel in Berlin, Germany.

In a separate class, participants in the Diploma in Olive Oil Sommelier Program and Olive Oil Lovers will have a unique opportunity to experience the tasting process firsthand on that day.

Scoring cards will be provided, and overall performance feedback will be shared. It promises to be a fun and enriching experience!

We will provide a certificate of continuing tasting development.

Limited Places

€ 345

The Partners .