After a decade of commitment in the wine sector, and the recent achievement of the qualification as a cured meats tasting technician, I am excited to share with you that today I am starting a new training path dedicated to one of the jewels of the Mediterranean diet, namely extra virgin olive oil. In fact, after a long wait, the 1st Course to become an Olive Oil Sommelier has finally arrived in Sardinia. The course is promoted by F.I.S. (Italian Sommelier Foundation) in collaboration with A.I.S.O. (Italian Olive Oil Sommelier Association). The aim of the course is to support the quality of oil through the teaching of sensory analysis and its pairing with food, just as one would do with wine. It is a training course aimed at preparing restaurant professionals, producers, sellers, enthusiasts, and simple consumers, developing the concept of quality of this product through all its aspects. The cultivation of olive trees and the production of oil have always been of great interest in our country. Despite this, the concept of quality of this product until recently was not very clear and organoleptic analysis aimed at describing the oil somehow took a back seat. The purpose of the course is precisely to explain and promote sensory analysis, “generating” real experts in the field: Olive Oil Sommeliers. Becoming an Olive Oil Sommelier, in addition to enriching my personal knowledge, will support me in carrying out my professional activity. Given the growing interest of tourism towards production sites, including oil mills, I will be able to more confidently describe the characteristics of Sardinian D.O.P. Oil and guide visitors into the world of tasting and pairing. The course is divided into 10 theoretical and practical lessons, during which there will be guided tastings of over 90 oils chosen among the most significant and educational in the national production scene. During the course, the technique of oil-food pairing is also taught, up to being able to proceed to the final food-oil-wine pairing. The course also includes a “field” lesson with a visit and tasting at an oil producing company; and an educational dinner during which the acquired knowledge will be put into practice with a complete menu to be correctly paired with the oils on the list. Below are the topics that will be covered during the course:
