It is widely accepted that interest in virgin olive oil, and especially extra virgin olive oil, is growing, and for good reason.
A culture of health and eating well, along with the rise of attention given to gastronomy in the media has brought virgin olive oil into the limelight. Olive oil is making its way into consumer households, most notably in countries where it is not produced, and where olive oil is not traditionally consumed.
The Olive Oil School of Spain launches two Olive Oil Sommelier Courses to be held in Valencia, Spain, by the end of October 2017.
“We are passionate about creating greater awareness of the benefits of extra virgin olive oil throughout its value chain. Our programs are designed to help growers, professionals and everyday users of quality olive oil learn more about this important contribution to gastronomy and health,” says Susana Romera, Technical Director of the Olive Oil School of Spain.
The Olive Oil School of Spain won the First prize in the AEMO National Spanish Competition in 2014 for promoting olive culture.
Detailed information:
Olive Oil Sommelier Course. Level 1.
24th to 26th October 2017
Olive Oil School of Spain
English
Valencia, Spain
Olive Oil Sommelier Course. Level 2.
30th, 31st October and 1st November 2017
Olive Oil School of Spain
English
Valencia, Spain
More information about Olive Oil School of Spain at:
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