Duration: 2 days x 5 hours (can be intensive 1-day for professionals)
Ideal for: Professionals, chefs, importers, EVOO judges, advanced food educators
Group size: 4–10 persons

Description:
This intensive, professional-level program is tailored for individuals seeking to master the full complexity of extra virgin olive oil. Over the course of two days, participants will engage in advanced sensory training, learning how to identify and evaluate common defects, assess quality, and apply formal sensorial analysis methods.

The curriculum includes the chemistry behind olive oil quality, international grading standards, tasting protocols, and fault recognition techniques. By the end of the program, you will have sharpened your skills to the level expected of an olive oil sommelier or quality assessor.

What’s included:

• Sensory evaluation of EVOO defects 
• Guided tasting of premium & flawed samples
• Quality categories & global regulations
• Harvest, storage & processing influence
• Tasting wheel, detailed workbook, and certificate