Official Technical Course

MILANO

- Via Colombo 83 Milano

- Innovhub Stazioni Sperimentali per l’Industria S.r.l.

from 13 October 2025

to 17 October 2025

EARLY BIRD PRICE € 2,040 + VAT
instead of € 2,400 + VAT
until JULY 31, 2025!!!

“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.

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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
Tasting of olive oils from around the world

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).

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.

Official Technical Course

EARLY BIRD PRICE € 2,040 + VAT
instead of € 2,400 + VAT
until JULY 31, 2025!!!

“The world of the olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.”

REGISTER TO BE CONTACTED

CONTACTS

Address:

Via T.Schiva, 29 - Imperia (IM) - Italy

Working hours:

8:00am - 5:00pm

Telephone:

+(39) 0183.767412

Email:

[email protected]

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