OLIVE OIL CONNOISSEUR

Transcription

1 13 TH - 16 TH MAY PIENZA (SI) four trial sessions for Physiological Aptitude Certificate included an expert judge in matters of olive oil taste

2 an advanced level course for olive oil professionals according to I.O.C. norms and international standards General information Lessons in classrooms conducted in English by qualified teachers and panel leaders recognized by the I.O.C., tasting sessions of olive oils and wines guided by professional olive oil tasters and wine sommeliers, perception olfactory tests for the comprehension of the different intensities (trial sessions for Physiological Aptitude Certificate for Olive Oil Tasting), a wonderful tour to discover spring landscapes and culinary excellences of Tuscany: these are only some of the ingredients of this olive oil, food and wine experience. A special attention is dedicated to the marketing, oriented to the difference between countries and customs in the different markets and with a focus to the ways to turn costs into profit opportunities. Who A high level qualification and professionalization course, designed for Olive Oil Professionals to improve their theoretical and practical knowledge concerning sensorial analysis, also with guided tasting sessions with more than 50 olive oils coming from worldwide. Where Hotel Residence San Gregorio in the wonderful landscape of Val d Orcia Via della Madonnina, 4, Pienza (SI) www. sangregorioresidencehotel.it Diploma e Certification Olive Oil Connoisseur Diploma (issued to all participants) Physiological Aptitude Certificate for Olive Oil Tasting- released after the participant has passed the selective four tests- (A certificate of fundamental importance to be part of a olive oil tasting panel) All participants can register or update the registration in their respective sectors in the International Olive Oil Experts Registry: (Olive Oil Sommelier, Tasters, Panel Leader, Instructor, Master of the Mill) Participants who pass the four selective tests of sensory sensitivity will be issued the Physiological Aptitude Certificate for Olive Oil Tasting

3 Spring, Food & Wine in Tuscany Program Sensory analysis for olive oil evaluation and classification: the official method and techniques of tasting; innovative techniques to stimulate memory of organoleptic sensations to recognize smells, flavors, sensations, positive and negative attributes; the different sensory characteristics of olive oils; the various profile sheets and their uses (food industry classification, specialist classification, competitions); guided tasting session with oil from different international origin and cultivars. Olive oil extraction systems, techniques and quality improvement paste preparation and their influence on yield, quality and stability of the olive oil; the new generation malaxa and centrifugal decanters: double extraction, the use of co-adjuvants (talc, enzymes atc..) and their effect in the quality and in the stability of olive oil; secret and techniques to diversifying sensory profile and product; guided tasting session with olive oil extracted with different methods (same olives, same machine and different sensory profile). Quality, Markets and Marketing Blending, filtration, bottling, labeling and packaging; the diverse qualities of olive oil: skills and tools for an informed selection and purchase of the product; techniques, strategies and promotional activities to increase consumptions and sales (theoretical and practical demonstrations); guided tasting with oils with different characteristics related to bottling, filtration and preservation. Restaurants, Kitchens, Chef and Consumers Strategies and techniques to emphasize aromas, flavors and sensations for differentiation in olive oil usage in the kitchen, on the table and in the food industry; Olive oil Chart for restaurants and retailers: communication techniques and strategies to guide consumers in choosing the right oil for each dish. Throughout the course, there will be guided tastings with more than 50 olive oils of different international origins, cultivars, extraction methods, with positive and negative attributes related to the different stages of processing and conservation. Lectures: highly qualified instructors and panel leaders recognized by the I.O.C. will conduct the course in English. Wenceslao Moreda - Panel Leader of International Olive Oil Competition Armonia; Chemical and Sensory analysis expert - CSIC - Instituto de la Grasa; Member of various European and international commissions of the olive oil field. Nicola Simone - Biologist, CREA-OLI Centro di Ricerca per l Olivicoltura e l Industria Olearia Sede scientifica Research Centre for Olive Growing and Olive Industry Scientific Centre in Pescara. Franca Camurati - Chemistry - Panel leader of A.I.P.O.L. (Associazione interprofessionale Produttori Olio di Oliva) of the Lakes of northern Italy. Mauro Martelossi - Academic Member of Italian National Academy of the Olive Tree and Olive Oil, director of ARMONIA International Olive Oil Competition, olive oil sommelier, specialist in sensory analysis. Tania Ciarini - member of National List of Technicians and Experts in extra virgin and virgin olive oils and member of official olive oil panel. Luca Mencaglia member of National List of Technicians and Experts in extra virgin and virgin olive oils and member of official olive oil panel - Panel Supervisor for preselections ARMONIA Competition. A course for the specialization and professional improvement of olive oil professionals

4 Registration Fees Fees for the course: 1.590,00 Euros The course included: Classroom sessions, laboratories and guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Thursday; Four Trial Sessions for Physiological Aptitude Certificate Four overnight stay - Check-in 12th May and Check-out 16th May 2019; Four breakfast buffets; Three light lunches buffets; Guided tour of local wineries for a true culinary experience with a didactic dinner in a local restaurant included; Two cultural evenings in hotel with food, wine and olive oil discussions with the participation of a professional wine sommelier; Didactical materials; Olive Oil Connoisseur Diploma; Certificate of Physiological Aptitude Certificate for Olive Oil Tasting- released after the participant has passed the selective four tests; I.D. Olive Oil EXPERT Card 2019; Registration at the International Register of Olive Oil Experts. For more information, please contact: Olive Oil Academy by Irvea Group ph fax mob info@oliveoilacademy.org Website:

5 Application form 13 TH - 16 TH MAY PIENZA (SI) PERSONAL INFORMATION Name Surname Date of birh Address Postcode/Zip Code City Nationality Mob. Ph. VAT Number / Tax Account ID In attachment an I.D. Picture in.jpeg or.png format for the I.D. Olive Oil EXPERT Card 2019 HOW TO REGISTER Please complete this application form and mail it or fax it to: fax info@oliveoilacademy.org Please select one of the following options: Complete course Euro 1.590,00 Terms of Payment: Registration is considered to be completed when the form is received by fax or at the course secretariat, accompanied by a copy of payment with statement showing the deposit (50% of the Total Amount) has been sent via Pay Pal (adding 3,4% commissions) at address info@oliveoilagency.org or via Bank Transfer to: Banca: Cariparma - Crédit Agricole BIC CRPPIT2P447 - IBAN IT 46 T Intestato a: ISTITUTO IRVEA Reference: Contributo IRVEA 2019 (Olive Oil Connoisseur) All money transfer costs and bank charges are at the applicant s expense. Deposits are not refundable. Balance to be paid before 30 days the beginning of the course. Copy of receipt of payment must be attached to the enrolment form and sent to fax or to info@oliveoilacademy.org The course will be confirmed after closing date via . If the course will not be confirmed, the deposit will be refunded without any other obligations for Istituto IRVEA Change in the Programme: IRVEA/OLIVEOIL ACADEMY reserves the right to change or modify programme structure as it deems necessary. Should this occur, all participants will be notified as soon as possible. Competent Jurisdiction: For any legal requirements, the Law Court of Parma has exclusive jurisdiction in the interpretation and execution of the present contract. All personal information received will be held by IRVEA for the purposes of course administration only (accounting, logistics, compilation of lists etc) in accordance with Reg. Ue 679/2016. This information will be used solely for editorial purposes of IRVEA and associates and to keep you informed about our initiatives. If you do not wish to receive any further information from us, please tick the box date signature