Olive Oil Taster Seminar – Education 2022

Short Description …

Our Training Program for the Certification of Olive Oil Tasters, consisting of two consecutive, interlinked Cycles (A and B) with a total duration of 65 hours, is organized for the 5th year.

Cycle A

It includes Theoretical and Practical Training on olive oil (total duration: 42 hours), as well as the organoleptic assessment of olive oil using the International Olive Council (IOC) method by conducting the specified organoleptic tests to certify prospective Tasters’ basic skills, in accordance with the provisions of the International Olive Council (IOC) and the training program of the National Olive Oil Taster Organization of Italy (Organizzazione Nazionale Assaggiatori Olio di Oliva – ONAOO).

It also includes the curriculum and procedures provided for by the Italian Ministry of Agriculture in Decree No. 18 of June 2014 (Decreto 18, Giugno 2014, Mi.P.A.A.F.), which aim at the theoretical training, practice, and pre-selection of prospective Olive Oil Tasters (rank: “Aspirant Olive Oil Taster”).

Cycle A of the program (6 days – 42 hours) will take place in two consecutive three-day periods, from Friday the 4th of February 2022  (4 / 2 / 2022) to Sunday the 6th of February 2022 (6 / 2 / 2022), and from Friday the 11th of February 2022 (11 / 2 / 2022) to Sunday the 13th of February 2022 (13 / 2 / 2022).

These three-day meetings will take place from 10:00 to 18:00 each day, in an appropriately equipped room at the “Inform Lykos” company premises in Koropi, at the 5th km. of the Vari-Koropi Avenue, Post Code: 19400.

Cycle B

Cycle B includes exclusively training in the organoleptic assessment of mostly faulty olive oil samples, which will take place in a total of 5 meetings (total duration: 23 hours) on the following dates:

1st Meeting: 26th of February 2022

2nd Meeting: 12th of March 2022

3rd Meeting: 2nd of April 2022

4th Meeting: 7th of May 2022

All the above meetings will take place on Saturdays, from 11:00 to 15:40, in an appropriately equipped room at the “Inform Lykos” company premises in Koropi, at the 7th km. of the Vari-Koropi Avenue, Post Code: 19400.

Cost of Participation at the Taster Certification Program

Total, final cost of the program (Cycles A and B): 1.370 €

Due to high participation numbers each year, for a simple reservation of a place at the seminar you can contact us by phone at (+30) 210-8086565, Ms. Anna Drakaki.

To secure your place – which you can do from the 1st of October onward – you need to submit a down payment of 300 €.

You can pay by credit or debit card through a POS machine located at the Oliveoilseminars.com offices in Kifissia, 6 Vasilissis Amalias Str. (the POS machine does not accept Diners or American Express cards). Payment in 3 installments by credit card through the POS machine is also available.

 

For more detailed information on the program and payment methods, you can refer to the following regulation:

ΚΑΝΟΝΙΣΜΟΣ ΣΕΜΙΝΑΡΙΩΝ ΔΟΚΙΜΑΣΤΩΝ_25-11-2021

 

A summary of the dates on which the meetings for the Taster selection program will be held, with a total duration of 65 hours.

 

Cycle A

Duration: 6 days – 42 hours (10.00 – 18.00), broken into two consecutive three-day periods (Friday – Saturday – Sunday) as follows:

FRIDAY 4 Feb. 2022, SATURDAY 5 Feb. 2022, SUNDAY 6 Feb. 2022

FRIDAY 11 Feb. 2022, SATURDAY 12 Feb. 2022, SUNDAY 13 Feb. 2022

Location: “Inform Lykos” company premises in Koropi, at the 7th km. of the Vari-Koropi Avenue, Post Code: 19400.

 

Cycle B

Duration: 5 meetings – 23 hours (11.00 – 15.40), on the following dates:

1st MEETING: 26 Feb. 2022
2nd MEETING: 12 Mar. 2022
3rd MEETING: 2 Apr. 2022
4th MEETING: 7 May 2022

Location: “Inform Lykos” company premises in Koropi, at the 7th km. of the Vari-Koropi Avenue, Post Code: 19400.

  • Agustí J. Romero

    Dr. Agustí J. ROMERO, PhD in Food Science and Technology. Thirty years of experience as researcher at the IRTA Plant Science Program. His work focuses on virgin olive oil quality improvement and cultivar evaluation. He is co-author of one book about olive cultivars in Catalonia, the chapter about olive oils from Spain in “Olive Oil Sensory Science Book” (Ed. Willey, 2014) and several parts of technical books on olive oil, food sensorial analysis, etc.

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  • Maurizio Servili

    Full professor in Food Science - Department of Agricultural Sciences, Food and Environmental, University of Perugia, Italy.

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  • Manolis Salivaras

    Manolis Salivaras is an experienced laboratory analyst and an expert of organoleptic evaluation of olive oil. Initially he studied Food Technology at the Technological Educational Institute of Thessaloniki and then at the Agricultural School of the University of Saskatchewan in Canada.

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  • Vasilis Frantzolas

    Vasilis Frantzolas, born in Athens, has a long family tradition in the wholesaling and retailing of olive oil. He studied as agronomist engineer and then completed his studies on civil engineering, M.Sc. (Athens) and construction management, M.Sc (USA). In 2009 he received a Master’s degree in Food Policy at City University London. His education and training in the sensory evaluation of olive oils began in 2003 and he has then attended various seminars in Greece and Italy concerning the sensory evaluation of olive oil.

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Location

The two three-day periods (Friday – Saturday – Sunday) – 04/02/2022 to 06/02/2022 and 11/02/2022 to 13/02/2022 – of Cycle A and the f0ur meetings of Cycle B, to be held on Saturdays 26/02/2022, 12/03/2022, 02/04/2022, 07/05/2022 will take place at the INFORM LYKOS S.A. premises at the 7th km. of the Vari-Koropi Avenue in Koropi, Post Code: 19400, in a room equipped with all the latest audiovisual means.

Cost of Participation

Olive Oil Taster Certification Seminar (final cost): 1.370 €

 

Payment Methods

To secure a place, you need to submit a down payment of 300 €. The remaining sum shall be paid in 2 installments, in accordance with article 15 of the regulation, which you can check here: PAYMENT AND PAYMENT METHODS.

You can also pay by credit/debit card (except Diners and American Express) through a POS machine, either in full or in up to 3 monthly installments, at our offices in Kifissia, 6 Vasilissis Amalias Str.

 

 

Olive Oil Taster Certification

Those who attend the seminar and successfully pass the selective trials will receive an Olive Oil Taster Certification from the National Olive Oil Taster Organization of Italy (Organizzazione Nazionale Assaggiatori Olio di Oliva – O.N.A.O.O.) and Οliveoilseminars.com. They will also be certified by the internationally recognized Training Program Certification Organization of Switzerland, Swiss Approval Technische Bewertung, in accordance with the established procedures.

The certificate is valid for 2 years and until its expiration the tester must attend an annual Olive Oil Taster Continuous Training Program (O.O.T.C.E.P.). In the context of the program, 6 samples are sent to the testers once a month, which will be assessed and registered in a specially designed platform of oliveoilseminars.com. For more information, please refer to: https://tinyurl.com/y3b4kgy.