Do I need to speak English to apply to the Olive Oil Sommelier Certification?

Yes. English is required for admission, as it is the working language used in the classroom. If you do not speak English, please contact ESAO to explore alternative training options.

How can I experience Olive Oil School of Spain first-hand before applying?

You can arrange an online meeting with our Admissions Team to learn more about ESAO and this certification before applying.

After obtaining the Olive Oil Sommelier Certification, can I continue my training at ESAO?

Yes. You may continue your education by accessing the Master Olive Oil Consultant Certification, Special Edition for ESAO Sommeliers, which is the highest degree offered by the School.

What is the difference between the Olive Oil Sommelier Certification and the Master Olive Oil Consultant Certification?

The Master Olive Oil Consultant Certification offers a broader and more in-depth approach. It is aimed at professionals and entrepreneurs who wish to establish or manage olive oil-related businesses or provide consultancy services.

What happens if I cannot attend the onsite training?

If you are unable to attend the onsite edition of the Olive Oil Sommelier Certification, please consult our cancellation policy.

Olive Oil Gastronomy & Food Pairing

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

The module covers 14 in-depth themes that take you from sensory foundations through to marketing and business strategy, always with a practical, professional focus.

Chapter 1: Current trends in the use of extra virgin olive oil in fine dining
Chapter 2: A practical guide to food pairing: creating perfect combinations with extra virgin olive oil
Chapter 3: How to choose the right extra virgin olive oil for every dish
Chapter 4: Culinary innovation: using extra virgin olive oil in desserts and cocktails
Chapter 5: The role of extra virgin olive oil in healthy and sustainable gastronomy
Chapter 6: Understanding extra virgin olive oils from different varieties and regions
Chapter 7: How terroir influences the sensory profile of extra virgin olive oil
Chapter 8: Advanced food pairing: unexpected combinations with extra virgin olive oil
Chapter 9: How to organise professional extra virgin olive oil tastings
Chapter 10: Integrating extra virgin olive oil into your restaurant menu
Chapter 11: How to communicate the value of extra virgin olive oil to your customers
Chapter 12: Training your team to use and recommend extra virgin olive oil
Chapter 13: Marketing strategies to showcase extra virgin olive oil on your menu
Chapter 14: Working with local producers: the value of offering local extra virgin olive oil

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