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3 Differences Between an Olive Oil Sommelier and a Professional Taster

In the world of extra virgin olive oil, the term “olive oil sommelier” is becoming increasingly popular.
Yet, there is a more qualified and certified figure: the Professional Taster.

Training, method, and real-world application — here are the three main differences between these two roles.

1. Training: Subjective vs Certified

The Olive Oil Sommelier usually attends courses focused on sensory experience and gastronomic communication.

The Professional Taster, on the other hand, follows a technical-scientific path through courses officially recognized by institutions, gaining access to the International Register of Technicians and Experts in Virgin and Extra Virgin Olive Oils.

ONAOO is the first School in the world (since 1983) dedicated to the technical training of olive oil tasters.

2. Method: Hedonistic vs Analytical

The Sommelier interprets olive oil through emotions — color, aroma, pairing suggestions.

The Professional Taster applies official sensory sheets, structured tests, and evaluates defects, intensity, and balance.
It’s an objective and repeatable evaluation, based on official panel test methodology.

3. Application: Storytelling vs Certification

The Sommelier tells the story of olive oil — enhancing it within menus, events, or tastings.

The Professional Taster collaborates with mills, control bodies, exporters, technical journalists, and international juries.
They play a key role in defining commercial quality and product suitability.

Becoming a Professional Taster means joining an international, certified, and technical network.
Only a Professional Taster represents an officially recognized technical authority.

Not every sommelier is a taster.
But every ONAOO taster is a certified professional.

Want to find out which path suits you best?
Contact us or book an informational call

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