A workshop led by a certified olive oil sommelier, designed to help you understand, recognize, and appreciate exceptional olive oils from the best Mediterranean producers.
- Understanding olive oil
The workshop begins with a complete panorama of the world of olive oil. Participants learn about the main stages of production, from harvesting the olives to extracting the oil, and the technical choices that directly influence the quality of the final product. The official criteria for the extra virgin category are also discussed, as well as the concrete differences between mass-market oils and artisanal terroir oils.
- Discovering the iconic varieties
This section is dedicated to cultivars: the varieties of olive trees that, like grape varieties in viticulture, define the character of an oil. Aglandau, Picholine, Picual, Frantoio… each has its own aromatic signature, shaped by the terroir, the climate, and the producer's expertise. A way to appreciate the richness and diversity of the Mediterranean basin.
- Learn to taste like a professional
Before the practical session, participants are introduced to professional tasting methods. Temperature, olfactory sequence, analysis in the mouth: the techniques are explained and reproduced. The goal is to learn how to identify the main sensory profiles: green or ripe fruitiness, pungency, bitterness, and to distinguish a high-quality oil from an oil with defects.
- Practice — Tasting of 5 exceptional oils
The heart of the workshop: five oils carefully selected by Casa Olea for their quality and the diversity of their profiles. The tasting is guided, progressive, and narrated. Each oil gives rise to a discussion about the sensations perceived, the origins, and the producer's choices.
- Culinary tips — Food and oil pairings
The workshop concludes with a practical and concrete approach: how to choose the right oil according to the dish, and which pairings enhance fish, meat, cheese, or dessert? Directly applicable tips for incorporating these exceptional oils into everyday cooking.
