The Curator’s Tasting, September 12-13, 2026

Guided by renowned curators:

CAROLA DÜMMER – PABLO VOITZUK – EHUD SONARIO – SIMON POOLE – EMILY LYCOPOLUS – ANTONIO J.PUENTES CAMPOS

You have done an olive oil sommelier course, or another professional taster course (for instance level 1 and or 2 of O.N.A.O.O. or the professional taster program of the University of Jaen). But either acquired knowledge has been slowly lost or you would like to be extra trained on one or more topics in-depth.

This two day Curator’s Tasting is developed to refresh and extend your knowledge and palet. We will provide you with the latest expert insights and developments in the olive oil industry, deep dive tasting sessions and an elevated food paring experience and more.

The Curator’s Tasting 2026 is developed around the theme From Blossom to fresh juice

In short: There are 3 sub themes to support this:

Theme Advanced tasting: deep dive tasting sessions to enhance a deeper knowledge of aromas and flavours / better interpretation and description.

Interlude Module: Latest expert insights in the Olive Oil Industry

Theme: Elevated food paring experience, with both theory and practical application exercises concluding with a 4 course dinner together.

Theme: Producing excellent EVOO From blossom to fresh juice
o         Module Decoding the lab results
o         Module: what can you do within the cycles of the olive grove to improve the lab results
o         Module expert insight on newest inventions and procedures in the mill that enhance the quality and organoleptic profile to impove the lab results
o         Finally a module: Health claims and how to market this.

Concluding with drinks and snacks

Course language is English. Course materials (in English), 2 lunches and a 4-course dinner are included in the price.