Overview

Duration: 2 days × 5 hours (or 1 intensive day for professionals)
Ideal for: Chefs, importers, EVOO judges, food educators, and industry professionals
Group size: 6–20 persons

A high-level training for professionals seeking to master the complexity of extra virgin olive oil — from fault detection to formal sensorial analysis.

What You Will Learn

• How to detect and classify defects in olive oil

• Sensory standards used in official grading and panel testing

• The impact of processing, storage, and harvesting on quality

• The chemical and biological basis of olive oil performance

• How to taste, evaluate, and document findings using formal methods

Program Topics Covered

• EVOO quality categories & international standards

• Defect identification: rancid, fusty, musty, and more

• Influence of agronomy, milling, and storage

• Sensory tasting protocols used by professional panels

• How to build confidence as an assessor or buyer

What’s Included

• Tasting of premium and flawed EVOOs

• Sensory evaluation of common defects

• Interactive tasting workbook & defect wheel

• Summary of global quality regulations

• Certificate of completion

Professional-Level, In-Depth, and Practical

This program is ideal for culinary leaders, EVOO buyers, importers, and educators who want to assess olive oil quality with confidence — and align with international best practices.

Availability & Booking

Offered in small groups at the LIÁ Olive Oil Hub in Filiatra, Messinia.

To register interest, request private training, or inquire about availability, contact us directly.
Program calendar to be announced soon.