evooIQ - Olive Oil Sensory Assessor, Level A & B - CHF 3'190.00

• COURSE TOPICS LEVEL A & B

• Mediterranean heritage & History
• Cultivation, biology & agronomics
• Legal basis, law & regulation
• Market commodification, perspectives
• Production & Technology
• Chemical analytics
• Sensory analytics & sensory science
• The art of blending
• Health
• Use & food pairing
• Tasting of 60+ olive oils

COURSE LANGUAGE

• English (minimal translation into German is possible)

COSTS

• CHF 3'190.00 - VIP-Package (5 nights accommodation, 5 lunches and 5 dinners included)
• CHF 2'500.00 - Complete Course (5 lunches and 5 dinners included)
• CHF 1'700.00 - Three Days Trial (attend the course for three days)
• CHF 1'200.00 - Two Days Trial (attend the course for two days)
• CHF 650.00 - One Day Trial (Attend the course for one day)

(Proof of payment confirms course attendance)

TEACHERS

• Christoph Sippel, Food Chemist & Olive Oil Sensory Expert, Artefakt & Eurofins Laboratories, Germany
• Johnny Madge, Olive Oil Sensory Expert & Panel Judge, Johnny Madge Olive Oil Tours, Italy
• Maria Paola Gabusi, Olive Oil Sensory Expert & Panel Leader, Leone d'Oro, Italy
• Sophia Amariotaki Streich, Food Scientist, Olive Oil Sensory Expert & Consultant, evoo ag, Switzerland
• Silvan Brun, Olive Oil Sensory Expert, Food Law & Trading Specialist, evoo ag, Switzerland

(List of teachers may vary)

Mr. Christoph Sippel

Christoph Sippel is a graduated food chemist leading the business development of the sensory science at Eurofins Laboratories in Hamburg. Sippel is also in charge of an olive oil sensory expert for artefakt Olivenölkampagne in Wilstedt, Bremen, Germany. He is an advisor to the Board of the Swiss based IOF - International Olive Foundation. Sippel has run the world's largest public olive oil tasting in the context of the artefakt Olivenölabholtage in May 2018 in Wilstedt, Germany.

Mr. Johnny Madge

Johnny Madge is an olive oil sensory expert since more than 20 years. In 2004 he started tasting for the Slow Food Extravergini Guide and then, being the only Brit with such a crazy craving for good olive oil he began to get noticed and was invited to New York to talk about bitterness in olive oil at the First International New York Olive Oil Competition. Since he has been judging at Olive Japan in Tokyo, Athena in Greece, Ariston in London, Izmir in Turkey. Madge has been taking people on his Johnny Madge Olive Oil Tour since 2009.

Mrs. Maria Paola Gabusi

Maria Paola Gabusi is an olive oil taster since 2009, leading today the prestigious international olive oil competition of Leone d'Oro both as a panel leader and a president. Gabusi is a panel judge of AIPOL Brescia and a member of the top panel of the European olive oil competition Il Magnifico. She is regurlay giving masterclasses for olive oil sensory students on the shores of the Lake Garda in Toscolano Maderno.

Mrs. Sophia Amariotaki Streich

Graduated as a food scientist Sophia Amariotaki Streich has been an olive oil expert since more than 20 years. Amariotaki Streich has worked as a lab technician in a specialised laboratory for fats and lipids in the UK. In 2013 she has completed the school for professional olive oil tasters ONAOO in Imperia. Since 2015 she has been in charge of an olive oil expert consultant for olive oil producers, traders and distributors as well as a business unit manager of evoo ag olive oil competence center Switzerland.

Mr. Silvan Brun

Silvan Brun has been an olive oil taster and critic since 2012. As Switzerland's only Master of Olive Oil he was founding evoo ag olive oil competence center in 2015. Since he is leading the olive oil trading and consulting company as a CEO and delegate of the Board. In 2016 Brun was developing the international network for highly specialised olive oil consultants - International Olive Oil Consultants. Since 2018 he has been the third President of the Swiss based IOF - International Olive Foundation.