EVOO Tasting Training

Professional training in extra virgin olive oil tasting for hospitality, distribution and sales teams. Learn to identify qualities, varieties and defects with official panel methodology.

Training for HORECA

Courses designed for floor teams, sommeliers and head chefs. You'll learn to recommend oils according to the dish, to explain the differences between varieties to the diner and to build an oil menu that elevates the gastronomic experience.

Training for distribution

Sessions for sales teams and distribution buyers. Understanding what makes an EVOO premium, how to evaluate samples and how to argue the price difference versus industrial oils. With practical tasting of at least 6 oils.

Professional methodology

We use the official tasting panel methodology (IOC/EU). Blue glass, blind evaluation, standardised sheets. At the end, every participant will be able to evaluate an oil objectively and with reasoned argument.