Course Content
Diploma in Olive Oil Sommelier .
Duration: 5 Days, 40 Hours (Intensive Executive Program)
The meetings for all 5 days of the course will be held between 09:00 – 17.00. All presentations are in English using PowerPoint format.


Course content
The course comprises of two core units.
A. Theoretical and practical training
B. Selective trials to Evaluate Candidate’s Ability for tasting olive oils
B. Selective trials to Evaluate Candidate’s Ability for tasting olive oils
Participants will also perform special tests prescribed by the International Olive Council – called selective trials – in order to evaluate each candidate’s ability regarding olive oil tasting.
No previous practice or experience is required for the successful completion of the Selective Trials. These tests are simple natured and designed for inexperienced tasters, regardless of age.
The Team of Instructors
The Professionals .

Manolis Salivaras
Owner and founder of Multichrom.Lab, Head Panel Leader of Berlin GOOA

Dr. Agusti Romero
Researcher at the IRTA Plant Science Program, Barcelona, Spain

Johnny Madge
Judge in International Olive Oil Competitions

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 .