Having received many international requests, we at the Olive Oil School of Spain have decided to offer our Olive Oil Sommelier 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.