Training

Various training courses which are being constantly updated both from the didactic and scientific points of view have been set up with the aim of satisfying different types of people and include every phase of production, from agronomy to transformation techniques, sensorial analysis and marketing.

The methodological approach caters on the one hand for the need for more thorough knowledge for those who already possess a solid preparation and competence, and on the other, for those who are simply interested and who would like to gain more knowledge in a serious course.

The lectures are always backed up by practical classes.

• Technical Courses for Aspiring Olive Oil Tasters
The courses are held in strict adherence to COI and EU regulations;
Duration: 35 h. over 5 days
Certificate of participation and Certificate of Physiological Suitability for tasting issued on successfully passing the final tests. This gives rise to registration in the National List of Technicians and Experts in Extra virgin and virgin Olive Oils.

• Technical – Practical Course in cultivation techniques in the cultivation of olives for the increase of yield, cost-cutting and improvement in oil quality
Introduction and examination of biology and physiology of the Olive, new plantations, cultivation techniques and practical-didactic activities in the field.
Duration: 5 days
Certificate of Participation

• Course for olive-mill owners and technicians
Introduction and examination of processes of oil production, different transformation systems, milling, scutching and separation, analysis of legal requirements, Haccp
Duration: 4 days
Certificate of Participation

• Qualification courses
Practical courses of sensorial analysis, recognition of defects, evaluation of positive attributes, ordinance test
Duration: 2 days
Certificate of Participation

• Refresher courses (for Associates only)
Practical courses of sensorial analysis which aim to maintain capacity of organoleptic evaluation.