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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.

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Diploma in Olive Oil Sommelier registration Enquire NOw Berlin & Oniline Learning
February 22, 2024
* 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 – 19.00. All presentations are in English using PowerPoint format.

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Course content

The course comprises two core units.
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 23, 2024.
The evaluation will take place at the Courtyard Marriott in Berlin Germany.
February 22, 2024

George Dirvitsiotis

17:00 - 20:00

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

February 23, 2024

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

February 24, 2024

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

March 1, 2024

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

March 2, 2024

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

March 7, 2024

Dieter Oberg

17:00 -20:00

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

March 8, 2024

Dieter Oberg

17:00 -20:00

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

March 9, 2024

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 23, 2024

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 2024.
The candidates for the Diploma will secure a place as a Junior Taster on the Judging Team for the first round of the evaluation in Berlin GOOA on March 23, 2024.
The evaluation will take place at the Courtyard Marriott in Berlin, Germany.
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
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 .

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Online Program Fees

An essential part of being a student of the evoo Academy and the Diploma of Olive Oil Sommelier is the completion of the registration application form. The fee for the Diploma is 2150€. Pay your tuition fees by installment. This allows us to take payments on four (4) fixed dates before January 31, 2024. Fees will be discounted by 10% for a one-time payment.  The total fee will be 1935€ . We provide debit/credit card payments and bank transfer.
2150
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One Year (1) Support Sessions after completion | Online

Graduates will have the option to select the support session package upon completion of the Diploma Olive Oil Sommelier. This will include eight (6) olive oil tasting sessions on a six months period, as well as separate live support from the program’s director. The participants in each session will receive and taste four (4) olive oil samples.
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The Partners .