You will discover the science of Food Pairing and learn how the sensory characteristics of extra virgin olive oil influence flavour combinations and the overall gastronomic experience.

You will explore the sensory profiles of the most important olive varieties from the world's leading producing countries, identifying their distinctive flavours and aromas, understanding what makes each variety unique, and learning which foods they pair with best. By understanding the scientific principles behind pairing, you will be able to create balanced, evidence-based combinations and confidently select the most suitable extra virgin olive oil to enhance a wide range of dishes.
You will explore how EVOO has become a creative force in haute cuisine and why the world's best chefs now treat it as a key ingredient, not just a cooking fat. You will build a thorough working knowledge of varieties, terroirs, and international oil profiles, from Picual and Arbequina to Italian, Greek, and Middle Eastern, and learn how to match each oil's sensory profile to the right dish, technique, or moment of service.

You will learn how to incorporate EVOO innovatively in desserts, cocktails, and contemporary preparations, and how to organize professional tastings that are both technically rigorous and emotionally engaging for guests.
On the operational side, you will discover how to integrate EVOO into gastronomic environments, from quality preservation and service considerations to the fundamentals of food pairing. Throughout the course, you will learn how to select and use different EVOOs to elevate the gastronomic experience.
The final themes take a business and communication angle: how to craft the story around your EVOO selection, how to use it as a brand differentiator across digital and physical channels, how to measure the impact of your strategy, and how to build lasting, value-generating relationships with local producers.

Acquire a good
understanding

of the whole olive oil value chain, learning how to taste olive oils in a professional way, identifying positive and negative attributes, and being able of classifying olive oil samples. This way, you will better know the quality of the olive oils that you currently work with.

Understand

the main parameters of the physicochemical analysis of virgin olive oils.

Be prepared

to professionally assess the quality of the oils you work with.

Learn notions

of gastronomy/ food-pairing, olive varieties, elaboration process, and more.

Connect with great
specialized professionals

with a wide professional career and learn
from their knowledge and experience. Experts include: Tasting Experts, Master Millers, Specialized Chefs, Award-winning EVOO producers, and more.

Get access

to a new international specialised contact network - our Alumni group.

Course Content

00 · EVOO fundamentals for gastronomy
A foundational overview of extra virgin olive oil, covering production, quality categories, sensory attributes and common defects, together with the key physicochemical parameters that determine its quality. Essential knowledge for selecting, evaluating and using EVOO with professional criteria in gastronomy.

01 · EVOO in fine dining
Current trends in the use of extra virgin olive oil in fine dining, and why the world's best chefs now treat it as a key ingredient rather than a cooking fat.

02 · Food pairing science
A practical guide to creating balanced combinations with EVOO, how to choose the right oil for every dish, and advanced pairings with unexpected results.

03 · Varieties and terroirs
Extra virgin olive oils from the most important varieties of Spain, Italy, Greece, Portugal, the Eastern Mediterranean and North Africa, South America, the United States, Australia and South Africa — and how origin and terroir shape their sensory profiles

04 · Culinary innovation
Using EVOO in desserts, cocktails and contemporary preparations, and its role in healthy and sustainable gastronomy.

05 · Professional tastings and menu
How to organise professional EVOO tastings that are technically rigorous and engaging, and how to integrate extra virgin olive oil into your restaurant menu.

06 · Communicate and sell
How to communicate the value of EVOO to your customers, train your team, build marketing strategies around your selection and work with local producers.

One-to-One Tutoring Session

An individual 60-minute one-to-one session with the expert tutor: a personal, tailored session to resolve your specific questions, apply the module content to your own professional context, and close the learning experience with direct expert guidance.

Olive Oil Gastronomy & Food Pairing

Olive Oil Gastronomy & Food Pairing

The Olive Oil Gastronomy & Food Pairing course is for you, if