olive oil sommelier course level 1Having received many international requests, we at the Olive Oil School of Spain have decided to offer our olive oil course in English.

First of all, 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. Even though olive oil is one of the healthiest fats there is, it is surprisingly under-utilized, even in Spain which is, of course, the largest producer of olive oil in the world.

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.

Spain, perfect location where to learn about olive oil

Until now, countries other than Spain have been considered the top experts in quality olive oil, and anyone interested in learning about olive oil tasting or production typically looked to them as their main reference point. These countries were quite deft in marketing olive oil whereas Spain lagged behind in this aspect.

Thus these countries have dominated the world of education about olive oil at an international level, most specifically for English-speaking countries. For us at the Olive Oil School of Spain, we feel that this is not consistent with the fact that Spain is the world’s largest producer of olive oil (the livihood of thousands of families in Spain make it one of the cornerstones of the Spanish economy), but moreover and perhaps as a consequence, it is also the world’s leading investor in olive oil research and development. It makes sense, then, that we should also be international leaders in olive oil training for English-speaking countries.

For these reasons, we have carefully prepared this course on olive oil, Level 1 Olive Oil Sommelier Course, for those who may not be Spanish speakers.

We believe that this course will lead the way for further courses for English speakers, and we are confident that the content is of the highest quality regarding the subject of olive oil.

Our ultimate goal is to contribute to making Spain the go-to place for international olive oil training.

Susana Romera. Technical Director. Olive Oil School of Spain.

This olive oil course is designed for

This course is designed for professionals and non-professionals interested in learning both how to taste olive oil along with important questions of how quality olive oil is produced.

Objectives and content

The goal of Level 1 Olive Oil Sommelier Course in English is to teach all of those interested how to taste olive oil and how quality olive oil is produced.


Specific topics

  • Classification of olive oils
  • Quality criteria
  • Olive and olive oil varietals
  • Production processes
  • Olive oil defects
  • Gastronomy
  • Visit to an olive oil mill

Teaching team

Susana Romera Olive Oil Sommelier course

Susana Romera, Olive Oil School of Spain Technical Director

Susana will ensure that the participants get basic knowledge on olive oil tasting and olive oil culture. Along with Susana, students will learn about characteristics and peculiarities of a wide variety of virgin olive oils from a technical perspective.

Susana Romera comes from an olive oil producing family in Granada, Spain. Formally trained in Cordoba and Madrid, she has participated as a professional taster in several events and conventions on the sensorial analysis of virgin olive oil. Susana has a wide experience co-ordinating and implementing Olive Oil School of Spain diverse training programmes. Susana is the Olive Oil School of Spain Panel Leader.

Gonzalo Pin Olive Oil Sommelier course

Gonzalo Pin: Master Miller at Olioli organic Olive Oil Mill

Gonzalo Pin will show the students all the olive oil elaboration process and will answer all possible questions related to best practices in this area. Together with Gonzalo, students will learn all important factors that may affect olive oil quality all along the elaboration process. Gonzalo will also talk about olive oil healthy properties.

Gonzalo is Master Miller at Oli oli organic olive oil mill. In addition, he works as master miller consultant for other olive oil mills. Gonzalo has received the Gold Award  “BEST MASTER OF OLIVE MILL INTERESTED IN HEALTHY PROVEN EVOO”. OLYMPIA AWARDS 2016 Health & Nutrition. Moreover, he is ICA – International Cooking Academy with EVOO – Board Member. Gonzalo is olive oil taster certified by the Olive Oil School of Spain and belongs to Columela Tasting Club, the School olive oil tasting club.

Oli Oli organic extra virgin olive oil has been awarded at international level:

  • Excellence for Healthy Balance of Fatty Acids (WORLD BEST Healthy EVOO CONTEST 2017) by the Oleocanthal International Society.
  • 2nd Prize of the EVCATA olive oil awards. “Region of Valencia” category. Olive Oil School of Spain. 2016/17.
  • Silver Award. Best EVOO Producer Company Collaborating in Gastronomy Development. The Olecanthal International Society 2017
    Best EVOO Producer Company Supporting Biomedical research and activities. Health&Food EVOO Awards 2017

Gregorio Arranz Olive Oil Sommelier course

Gregorio Arranz, Olive Oil Sommelier. Chef

Gregorio will introduce the students to olive oil properties as well as olive oil creative uses in gastronomy. Together with Gregorio, students will learn about olive oil and health, about how to use different olive oil types and varieties… In addition, students will be able to taste some original and surprising pairings.

Already when studying, Gregorio was finalist at the first prize of Andalousian chefs. Gregorio has worked as chef at 5 stars hotels and various restaurants. He has also been manager of a catering company. He studied for cook when he was young and, afterwards, studied at the University of Valencia a Degree on Gastronomic Sciences as well as a Master Degree on Restoration. Nowadays Gregorio’s work is mainly focused in teaching.


This course will qualify students to attend Level 2 course which grant the Olive Oil Sommelier Certification by the Olive Oil School of Spain.

Come to Valencia, Spain, for olive oil training in the heart of the world’s largest producer of olive oil.


Visit an authentic olive oil mill, and learn with olive oil experts in tasting, olive oil production and gastronomy.


2018: 22-23-24 October (inclusive)


The inscriptions are processed through our online store.

After you register for the course, we will send you a form to fill out with the necessary information we need to complete your registration.

Do you want more information?
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