{"id":5806,"date":"2024-02-28T00:00:00","date_gmt":"2024-02-27T23:00:00","guid":{"rendered":"https:\/\/www.oplatium.it\/23-corso-per-assaggiatori-di-oli-di-oliva-vergini-con-rilascio-di-attestato-di-idoneita-fisiologica"},"modified":"2026-08-22T22:08:13","modified_gmt":"2026-08-22T20:08:13","slug":"23-corso-per-assaggiatori-di-oli-di-oliva-vergini-con-rilascio-di-attestato-di-idoneita-fisiologica","status":"publish","type":"post","link":"https:\/\/www.oplatium.it\/en\/23-corso-per-assaggiatori-di-oli-di-oliva-vergini-con-rilascio-di-attestato-di-idoneita-fisiologica","title":{"rendered":"23rd course for virgin olive oil tasters with certificate of physiological suitability"},"content":{"rendered":"

The course, authorised by Regione Lazio, allows participants to obtain physiological suitability for tasting, an essential requirement for registration in the National Register of Technicians and Experts Tasters of Virgin and Extra Virgin Olive Oils. The course is held according to the criteria set out in EU Reg. 2022\/2105 and the MIPAAF Ministerial Decree of 07\/10\/2021.<\/p>\n

WHO IT IS FOR<\/p>\n

Anyone interested in approaching the culture of oil tasting professionally. The course is aimed at aspiring virgin olive oil taster technicians, oil producers, mill operators and operators wishing to improve their product, restaurateurs and consumers wishing to learn to distinguish and choose quality oils.<\/p>\n

The course is structured into theoretical lessons and practical sessions. An integral part of the course consists of four selective realignment tests, which – if passed – entitle participants to the Physiological Suitability for Tasting certificate, an essential requirement for subsequent participation in the 20 panel-room training sessions that make registration in the national register of virgin and extra virgin olive oil taster technicians and experts possible.<\/p>\n

CONTENTS<\/p>\n

Origin, characteristics, history and spread of the olive tree
\nIntroduction to analysis, the taster and their role
\nOrganoleptic evaluation of virgin and extra virgin olive oils
\nThe chemical-physical characteristics of oils
\nAgronomic principles of olive cultivation
\nProcessing and storage technology for oils
\nChemical and chemical-physical characteristics of virgin olive oils and regulations
\nThe IOC tasting method
\nPractical tasting tests to recognise defects and merits
\n4 selective realignment tests (MIPAAF Decree 7 October 2021, art. 2)
\nIssue of the physiological suitability certificate (upon passing the 4 selective realignment tests)<\/p>\n

SCHEDULE AND TIMES<\/p>\n

The course consists of 35 hours in total in a “blended” format from Monday 15 April 2024 to Friday 31 May 2024.<\/p>\n

ONLINE
\n15 – 18 – 22 – 29 April
\n6 – 9 – 13 – 16 May
\nfrom 6:30 PM to 8:30 PM<\/p>\n

IN PERSON
\n22 May from 10:30 AM to 8:00 PM
\n+ 23 May from 9:00 AM to 6:30 PM<\/p>\n

OR
\n30 May from 10:30 AM to 8:00 PM
\n+ 31 May from 9:00 AM to 6:30 PM<\/p>\n

In-person days must be agreed in advance with the teaching secretariat<\/p>\n

The course will be activated with a minimum of 10 participants.
\nFondazione Evooschool reserves the right to postpone or cancel it, refunding the registration fee.<\/p>\n

REGISTER NOW<\/a><\/p>\n

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The course, authorised by Regione Lazio, allows participants to obtain physiological suitability for tasting, an essential requirement for registration in the National Register of Technicians and Experts Tasters of Virgin…<\/p>\n","protected":false},"author":1,"featured_media":4593,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_fp_seo_title":"23rd virgin olive oil tasters course | OP Latium","_fp_seo_meta_description":"23rd course for virgin olive oil tasters with physiological suitability certificate via OP Latium.","_fp_seo_focus_keyword":"olive oil tasters course","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":"","_yoast_wpseo_title":"23rd virgin olive oil tasters course | OP Latium","_yoast_wpseo_metadesc":"23rd course for virgin olive oil tasters with physiological suitability certificate via OP Latium.","_yoast_wpseo_focuskw":"olive oil tasters course","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_yoast_wpseo_primary_category":"","_yoast_wpseo_primary_product_cat":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":""},"categories":[74],"tags":[],"class_list":["post-5806","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news-en"],"_links":{"self":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/posts\/5806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/comments?post=5806"}],"version-history":[{"count":0,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/posts\/5806\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/media\/4593"}],"wp:attachment":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/media?parent=5806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/categories?post=5806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/tags?post=5806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}