Training as a professional olive oil taster is not only a personal pleasure.
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Official Technical Course
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"The world of the olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities."
In the food industry, in fact, olive oil is the only product for which sensory analysis is legally valid and, therefore, there is an increasing request for selected tasters – Panels trained to objectively assess the sensory characteristics of this product.
Since 1983, O.N.A.O.O. is the first school in the world teaching the art of olive oil tasting and it trains new tasters for this purpose, providing the most up-to-date scientific knowledge in every educational field. The trainers, who are qualified and accredited professionals, share with the participants their solid knowledge. Only here, the participants in the courses can learn about and taste oils from all over the world.
The O.N.A.O.O. official technical course was created with this goal in mind. The course, which lasts at least 35 hours, is led by a responsible Panel Leader and recognized by the Ministry of Agriculture and authorized by the Region where the course is held.
Participants who pass the four selective trials receive a Certificate of Physiological Eligibility for Tasting; in case of failing, a Certificate of Participation in the course is still issued.
How To Become A Professional Olive Oil Taster And What Are The Requirements
To become a professional taster, as first step, it is essential to enroll in the O.N.A.O.O. official technical course, which is open to everyone, even those with no previous experience in the olive oil industry.
The official technical course does not only include theoretical and practical classes, but also selective trials which are necessary to obtain the Certificate of Physiological Eligibility for Tasting. The Certificate is a compulsory requirement for the enrollment in the National List of Technicians and Experts, managed by the M.A.S.A.F. (Ministry of Agriculture, Food Sovereignty and Forestry).
What The O.N.A.O.O. Official Technical Course Consists Of
Those who decide to undertake this course participate in theoretical and practical lessons ranging from sensory analysis of olive oil to chemical analysis, which are crucial elements for the classification of oils.
Theoretical lessons:
- Introduction to sensory analysis
- The I.O.C. method for organoleptic evaluation of virgin olive oils
- Chemical and physical characteristics of olive oils
- Olive growing and the effects on the quality of olive oils
- Influence of technology on the quality of olive oils
- The classification, the community and international legislation of olive oils
- Olive oils and fats in the diet: healthy and physiological aspects
- Production and consumption in the world
Practical lessons:
- Tasting technique
- Organoleptic evaluation sheet
- Recognition of negative attributes
- Recognition of positive attributes
- Use of the sheet
- Tasting of olive oils from around the world
Recognitions And Certificates At The End Of The Course
At the end of the course, every participant receives a Certificate of Participation. If they pass the selective trials, participants also receive a Certificate of Physiological Suitability for Tasting Virgin Olive Oils.
The latter is one of the prerequisites for:
- joining the National List of Experts and Technicians of Virgin and Extra Virgin Olive Oils managed by the Ministry of Agriculture;
- enrolling the Advanced Course of O.N.A.O.O. to obtain the Qualification of Professional Taster.
How to join the course?
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International Register
Registration in the register is an authentic value, not only added, but fundamental, for the definition of an effective and convincing business profile
This membership opens the door to all the possibilities that the world of oil offers to the tasting professional.
Official Technical Course
The first step into the world of Tasting
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
Advanced Course
an in-depth knowledge of sensory analysis
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Table Olives Course
Sensory and Technical Experience Table Olives
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Certified Tasting Days
ASPIRING OLIVE OIL TASTER
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils
