INITIATION À L'OLÉOLOGIE
Vista general
Introducción
Distinguish between high-quality oil and ordinary oil—and explain why, using precise language.
You serve olive oil every day. You sell it, you cook with it, you recommend it — or you simply pour it over your tomatoes. And if someone asked you what makes it special, you probably wouldn't have the words.
That isn't a lack of taste. It's a lack of vocabulary — and it can be learned in a day.
**A full day, led by an olive oil expert.**
The fundamentals of how olive oil is made
Organoleptic and physico-chemical classification
IOC and European Union regulations: what the categories actually mean
The mechanics of tasting — how we taste, and why we get it wrong
The three fruitiness profiles: green, ripe, and matured olives
Single-variety tastings
Tastings by terroir
Tastings across the maturity index
Professional tasting equipment, documentation and oils are provided.
**Who leads it**
Cécile Cron, oleologist and olive grower, leads the entire day.
She is a certified expert in extra virgin olive oil tasting, trained at the University of Jaén in Spain on a programme funded by the International Olive Council — the very body that sets the international standard the day is built around. She also trained at IFAPA in Cabra and at the Centro del Olivar y Aceite in Úbeda.
Since 2007 she has produced her own organic extra virgin olive oil at Domaine Cova Fumada, in Catalonia. She doesn't only teach tasting: she makes what she talks about.
She has just published Ôde à l'olivier, a photographic book created with Sergio Castañera, with a foreword by Mauro Colagreco, three-Michelin-starred chef.
**Who it's for**
The day is designed for food and drink professionals and curious amateurs alike.
Chefs and cooks, sommeliers, wine merchants, fine food shops, restaurateurs. Olive growers. And anyone who buys olive oil without being quite sure what they are buying.
No prior knowledge required. The day stands on its own: there is no need to have attended the two days of olive growing that precede it, nor to own an olive tree.
| Dirección de contacto |
LE LOFT
Rue de Rive 22b 1260 NYON |
|---|---|
| Localidad |
LE LOFT RUE DE RIVE 22B 1260 Nyon Switzerland |
| Event Homepage | https://www.lesoliviersdebegnins.ch/event-details/initiation-a-loleologie |
| Precio |
Prices :
* Price : CHF ¤390.00
|
Las oficinas de turismo o los proveedores de servicios regionales / locales se encargan de los contenidos enumerados aquí, por lo que Suiza Turismo no puede garantizar el contenido.
Fechas del evento
- viernes, 2 de octubre de 2026