Professional EVOO Sommelier&

Food Experience in Tuscany

Val D’Orcia - Tuscany (San Quirico D’Orcia - SI) - Italy

Monday 13 – Friday 17 october 2014

This course will suit professional and aspiring olive oil tasters, buyers, retailers, promoters, restaurateurs, chefs, and all those interested in becoming a Professional Olive Oil Sommelier.

Monday 13 October - Friday 17 October 2014

From 9am – 2pm in the classroom at: CASANOVA WELLNESS CENTER, San Quirico D’Orcia (Siena)

Afternoon activities are spent discovering the excellence of the Val D’Orcia and Montalcino region with visits to various facilities (refer course program content)

FOR WHO

WHEN & WHERE

oliveoilagency.org

A high level qualification course designed for those who wish to become true experts in the selection and use of EVOO (extra virgin olive oil)

A 5 Day fully comprehensive course that covers olive harvest, oil extraction and assessment processes, cooking and finally food tasting experience.

What is an Olive Oil Sommelier?

A Professional Olive Oil Sommelier has a thorough knowledge of the full production process of olive oil – “from the grove to bottle” – and is highly skilled in the selection, classification, promotion and rational use of olive oil.

Our gaol is to offer a well balanced theory and practical course that will provide students with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the plate, in particular, the harmonisation of EVOO & Food pairing…

At course completion, participants will have acquired skills and qualification, entitling them to join the International Register of Olive Oil Experts and to be part of professional olive oil evaluation panels.

COURSE OBJECTIVES

The course will cover the following topics:Agronomy & Olive-growing:

• From the earth to the fruit:Agronomic practices and their influence on quality.• Cultivars and their different characteristics;

Olive oil extraction and storage:• Extraction techniques and technology and their influence on chemical and sensory quality and on stability for the shelf life of olive oils.

Sensory analysis & Organoleptic evaluation:• Its objectives;• Anatomy of sensory organs and the psychophysiology of taste and smell: Nose-palate sensitivity;• Olive oil vocabulary, selection, and customer satisfaction evaluation tests.• Principal defects and their causes: fusty, wine vinegary, mould, rancid and muddy sediment *• The methods of operation and the physical conditions of tasting forproduct classification and specialist certification;• Definition, origin, causes and effects of “fruitiness” and the differentscales of intensity: Delicate, Medium, Intense

MORNING COURSE CONTENT

International Regulation & Standards:• QUALITY – between stereotype and reality: declared quality, perceived quality and real quality: The international regulations and quality indices • Standards, labelling and trade regulations.• A look into the most common fraud and adulteration practices in the• olive oil industry and in food and agricultural products

Marketing & Communication:• Extra Virgin Olive Oil of Excellence: opinions, prejudices, economic• benefits, wider considerations, and real costs. • A practical guide to wise buying and informed use.• Communication tools to highlight the Oils of Excellence and the specialist certifications DOP-IGP

The Olive Oil Sommelier in the Kitchen & in front of haus:• Gastronomic education and harmonizing techniques for pairing and enhancing dishes: Sautéing, frying and making stand-out dishes using EVOO• Turning words into actions: instant dishes prepared at the table and operational techniques of preparation, presentation and serving;• Raw, Cooked & Transformed: the importance of primary ingredients, tools and processing methods for enhancing taste and harmonizing oil and food.• Sauces, dressings, marinades and seasonings;• Alternative use of olive oils in baked goods, pastry, preserves and canned food• Aromatic and infused oils: an objective reflection• Olive oil list: how to complete olive oil pairing list for the correct combination oil and food with practical service suggestions.• Olive derivatives and their use in food preparation, cocktails and soft drinks

Health, wellbeing & nutrition:• Mediterranean diet: a lifestyle of taste and health• The different fats in the kitchen, their characteristics and their nutritional properties.• Olive oil in the Healthy kitchen balancing grams, taste and calories;• Extra virgin olive oil in anti-ageing and cardiovascular and metabolic health, and its preventative role;

Professional Olive Oil Sommelier Certificate:

Upon successful completion of the 5 day course, participants will be competent in the technical assessment, evaluation, classification and use of Extra Virgin Olive Oil.This certification qualifies the holder to join the “International Register of Olive Oil Experts” and to participate in professional olive oil evaluation panels.

The Professional Olive Oil Sommelier is:• A highly skilled taster and classifier EVOO (extra virgin olive oil)• An expert who combines sensory analysis with a thorough knowledge of the entire production chain• A guide who can advise on best practices for the selection, pairing and alternative use of extra virgin olive oil: from soil to table.

CERTIFICATION

* Participants will receive the samples of the official defects by I.O.O.C.

The course is conducted in English by highly qualified teachers and panel leaders recognized by the IOOC, as well as expert nutritionists, internationally renowned professors and chefs, Teachers are coordinated through the Olive Oil Academy.

Terms of Payment:

The total cost of the course is: € 1050.00

• 50% deposit is payable on registration before: 31July 2014

• Balance to be paid 15 days prior to course commencement date

Deposits are NOT refundable

The course will be confirmed on: 07 August 2014 via email

The fee covers:

• Classroom and afternoon activities, olive oil tastings and practical excercises Monday to Friday

• Two didactical dinners in Col d’Orcia Winery and in Montalcino Restaurant (drinks not included)

• Cooking classes and demonstrations

• Course materials and official defects from I.O.O.C.

• Olive Oil Sommelier Apron & Pin

Registration is complete when our office receives a registration form via fax or email, accompanied by a copy of the bank transfer statement showing that the first fee installment has been paid.

LECTURERS

REGISTRATION FEE and PAYMENT METHODS

After lunch activities included:

• Visit to the award-winning Cantina Col d’Orcia, an Olive Grove and mill, during the harvesting and processing period and taste freshly pressed new olive oil

• A visit to the famous Podere Forte Vineyard where we will indulge in

a guided wine tasting.

• Time permitting, we can stop by the St Antimo Abbey and listen to Gregorian chanting by the monks at Vespers.

• Pre-dinner cooking demonstrations: “..a taste of Tuscany in Autumn..”: porcini and chestnut soup, Tuscan Patè, Truffle Risotto, Brunello di Montalcino Mousse &….some charcuterie, cheese, typical products evoo and wine tastings

• Tuscany Cultural Dinners with olive oil & food pairing in Col d’Orcia Winery and Montalcino Restaurant

There is an additional Special Offer for those taking the “Wellness Center Casanova” package which includes complimentary use of the SPA & Relaxation area of the Wellness Center Casanova

AFTERNOON COURSE CONTENT

Guided tasting and practical tests:• More than 50 oils from different international origins using various forms and tasting sheets for product evaluation and for competitions.

Class dinner with oil and food pairingAward of certificates.

International extravirgin oliveoil agencyph. +39 011 195 67 218 - fax +39 0743 77 86 08 mob. +39 338 53 94 663 - +39 347 49 13 924E-mail: info@oliveoilagency.org Website: www.oliveoilagency.org

IRVEA has negotiated a special deal with Casanova Wellness Center for course participants:

Casanova Wellness Center - Hotel Restaurant Spa & Beauty Center

S.P. 146 Loc. Casanova 6/c - 53027 San Quirico D’Orcia (Siena)

www.residencecasanova.it

Benefits included for guests of Casanova Wellness Center: • Overnight stay• No. 05 Breakfast Buffet • No. 05 Light Lunch including ½ liter water per person • N. 02 Dinners with 3-course menu including ½ liter water per person • Path Spa Relax Light from 09.00 a.m. to 08.00 p.m. including Hydro massage pool water 32° C with hydromassage waterfalls and Geyser stations, Finnish Sauna, Hydromassage Bathtub 32°C • Transport: from Chiusi Chianciano Terme Railway Station to San Quirico d’Orcia (the day of arrival) – from San Quirico d’Orcia to Chiusi Chianciano Terme Railway Station (the day of departure)

Visit the Casanova Wellness Center website at www.residencecasanova.it

ACCOMMODATION

HOW TO REACH US

• Transport during the afternoon activities included in the program• Pool towels supplied • Billiards room, tennis court, private parking

Special Rates: • Double for single use € 545 – prices are per room per 5 nights and 6 days• Double room € 520,00 - prices are per room per 5 nights and 6 days

For further information and rates, please contact:

Sabrina Bellugi directly on

Ph. +39 0577 898177 email: info@residencecasanova.it

Reservations should be made directly with Casanova Wellness Center using Reference: Professional Olive Oil Sommelier/1310

Application Form

Name Surname

Address City / Country

Phone E-mail

Data for the invoice

Company VAT Number

Address City / Country

HOW TO REGISTERPlease complete this application form and mail it or fax it to: fax +39 0743 77 86 08 - E-mail: info@oliveoilagency.orgTerms of Payment: The total cost of the course is € 1050,00:•50% Deposit payable on registration before 31 July 2014 •Balance to be paid 15 days priors to course commencement date.Registration is considered to be completed when the form is received by fax or email at the course secretariat, accompanied by a copy of the bank transfer with statement showing the first fee installment has been sent via Pay Pal at website www.irvea.org or via Bank Transfer to:

Banca: Banca Popolare di Spoleto S.p.A.ABI 05704 - CAB 21801 - CIN G BIC BPSPIT3SIBAN IT 39 G 05704 21801 00000 0015 174

c/c 00000 0015 174 Intestato a: OLIVEOIL AGENCYReference: Contributo IRVEA 2014/ Ref. 1310

All money transfer costs and bank charges are at the applicant’s expense.Deposits are not refundable. Copy of receipt of payment must be attached to the enrolment form and sent to fax +39 0743 77 86 08 or e-mail to info@oliveoilagency.org

Reservations for accomodations should be made directly with Casanova Wellness Center using Reference: Professional Olive Oil Sommelier/1310Change in the Programme: IRVEA reserves the right to change or modify program 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 Spoleto (PG) 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 the law D.lgs. no. 196/2003 which replaces law no. 675/1996 regarding protection of personal data, under Italian law.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

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“Professional EVOO Sommelier & Food Experience in Tuscany”