360° OLIVE OIL SOMMELIER
What Is
a 360° Olive Oil Sommelier?
A 360° Olive Oil Sommelier is a certified expert in Extra Virgin Olive Oil , uniquely trained to integrate sensory mastery, scientific knowledge, production insights, culinary artistry, health literacy, oleotourism and cultural storytelling into a singular, elite professional profile.
Their mission is to elevate the understanding, appreciation, communication, and enjoyment of Extra Virgin Olive Oil, while guiding its proper selection and use. As trusted advisors and global ambassadors, they lead professionals and consumers on a journey from grove to mill, from kitchen to tasting room, and from wellness to oleotourism and retail — transforming every drop of bottled EVOO into a story of heritage, excellence, and unforgettable taste.
WHAT YOU WILL EXPERIENCE
Taste &
Experience Lab
Across more than 40 teaching hours, you’ll explore rare and premium olive oils through guided tastings, varietal flights, early- vs. late-harvest comparisons, and benchmark EVOOs.
Each day features hands-on tasting labs, practical exercises, and real-world use cases spanning the full olive oil landscape—from premium product development and deli & specialty retail curation, to oleotourism experience design and non-culinary applications such as nutraceuticals or personal care products. The week culminates with the Future of Olive Oil Summit and a hands-on olive mill visit.
THE 2025 PROGRAM
The 2025 Cohort
Will be announced soon!
THE 2025 PROGRAM
The 2025 Cohort
Program included:
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Focus on Sensory Mastery & Quality Characteristics
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Production & Value Chain, Explore Cultivars
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Gastronomic Integration & Evidence-based Health Benefits
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Branding, Storytelling & Sensory Experience Design
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From Earth to Bottle: Mill Visit
2025 Instructors:
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Alky Ma (Hong Kong), Tea, Olive Oil & Water Sommelier
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Chef Andrea Perini (Italy)
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Prof. Annette Bongartz (Switzerland), Sensory Science & Olive Oil Expert
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Prof. Antonia Trichopoulou (Greece), Member of the Academy of Athens
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Eleftheria Germanaki (Greece), IOC-Recognized Panel Leader & Olive Oil Quality Strategist
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Emmanouil (Manolis) Karpadakis (Greece), Olive Oil Quality, Value Chain & Innovation Expert
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Filippo Falugiani (Italy), Olive Oil & Gastronomy Innovator
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Prof. Juan Antonio Parrilla-González (Spain), Oleotourism & Cooperative Innovation Expert
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Jungsuk Lee (South Korea), Olive Culture Ambassador & Communicator
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Marisa Silva (Argentina / Switzerland), Olive Oil Expert
& Hotelier -
Dr. Martin Popp (Switzerland), Sensory Science & Olive Oil Expert
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Prof. Mary Yannakoulia (Greece), Professor of Nutrition & Eating Behavior
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Nicholas Coleman (United States), International Olive Oil Expert & Brand Strategist
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Spyros Tsevas (Greece / Switzerland), Olive Oil Expert, Entrepreneur & Quality Standards Advocate
Tuition includes:
44 hours
Of advanced instruction with council-led experts
> 100 rare & benchmark EVOOs
Daily guided tastings of more than 50 rare & benchmark EVOOs
CPD-accredited certification
Future of Olive Oil Summit
Participation in the Future of Olive Oil Summit
Tasting kits
All course materials & tasting kits
Olive mill field visit
Hands-on olive mill field visit
Dinner & networking
Welcome dinner + FOOS networking events
Travel and accommodation not included. IOON provides special partner hotel recommendations.
- 10%
Special Offer
Certified Olive Oil Sommeliers (from ESAO, OOT, ONAOO, JOSA, or equivalent recognized programs) receive a 10% tuition reduction. If you are eligible please complete the form and you will be contacted for the details.
360° OLIVE OIL SOMMELIER
Core Modules
Each module includes comparative tastings, use cases, and real-life exercises designed for immediate application across gastronomy, wellness, education, and retail settings.
From Tree to Table — Read quality from the value chain
Explore the full production journey from grove to bottle: terroir, harvesting, extraction, filtration,
and packaging. Learn how practices affect quality, taste, phenolic content, and regulatory compliance.
Human Experience Curation & Storytelling — Make tastings unforgettable
Design impactful, multisensory tasting experiences for different contexts—gastronomy, retail, and tourism—using storytelling, pacing, and setting to create emotional connections.
Crafting Premium Products & Branding — Turn excellence into market value
Define the markers of premium quality, explore positioning strategies, and craft authentic brand stories that resonate with consumers across global markets.
Specialized Sensory Analysis — Calibrate like a panel, speak like a pro
Apply IOC-compliant techniques to detect defects, assess balance and complexity, and develop panel-style sensory evaluation skills. Taste varieties and regional blends from both Old and New World producers.
Health Benefits & Nutrition — Speak science, design for wellness
Gain evidence-based knowledge of EVOO’s health benefits and role in nutrient absorption. Learn culinary practices that preserve and amplify these benefits.
*Selective Add-On:
Mini Master Miller Module
From the Olive Fruit to the Olive Oil:
A one-day immersive training inside a fully operating olive mill—bridging mill decisions with sensory expression. Can be purchased separately.
Market Perspectives & Consumer Insights — Match oil to audience
Understand how preferences vary by region (e.g., Asia vs. Europe) and learn how to tailor messaging, product design,
and sensory communication to different audiences.
Menu Innovation — Elevate dishes and design menu concepts
Use EVOO as a culinary protagonist. Explore pairing strategies, flavor layering, and innovative applications that elevate dishes from everyday meals to fine dining.
Led by AIRO
SPECIAL SESSIONS & THE FUTURE OF OLIVE OIL SUMMIT
Beyond the Core
Varietal Journeys
& Applications
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Guided masterclasses spotlighting the cultivars and heritage of key regions and their unique sensory profiles.
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Real-world case studies in retail, branding, beauty & wellness applications.
The Future of Olive Oil Summit
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A 0.5-day summit with global experts.
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Explore climate resilience, innovation, market futures, and oleotourism.
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Included in your program.
Field Visit & Cultural Experiences
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On-site Olive mill experience
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Evening activities: welcome dinner, FOOS networking, optional Acropolis walk or olive-oil mixology (weather/availability dependent).
TESTIMONIALS
What 2025 Participants Said
360° OLIVE OIL SOMMELIER
University-Backed
& Standards-Aligned
CPD-accredited program developed with ZHAW, Swiss Olive Oil Panel & IOC experts.
Structured Knowledge, True 360° Breadth
Covers the entire olive oil ecosystem: production, sensory, chemistry, health, gastronomy, branding, oleotourism and sustainability.
Guided Tastings (including Rare & Benchmark Oils)
Daily IOC-compliant tastings: varietals, blends, early vs. late harvests, Old & New World benchmarks. Taste more than 50 different olive oils.
Calibrated Like a Panel, Clear Like a Pro
Train with IOC sensory methods to evaluate oils precisely and speak with authority.
Gastronomy Integration
From bistro to fine dining — design menus & pairings that enhance taste and value.
Ready-to-Use Skills
Apply knowledge immediately: build tastings, advise chefs, communicate health, pitch brands.
FOOS Summit Included
Engage with global experts on climate resilience, innovation, and market futures.
Field Visit + Serious Time on Task
Real-world extraction walkthrough in an olive mill immersion plus >40 hours of applied practice.
