O.N.A.O.O. × Olive Academy Korea
Olive Oil
Taster / Sommelier
Masterclass
An official certification course from O.N.A.O.O., the world's first olive oil evaluation organization.
A specialist program led by faculty from the Italian headquarters, alongside international tasters.
📍 Gangnam, Seoul · Entirely in-person
SCHEDULE
Course Schedule
From orientation through hands-on practice, both stages take place in Gangnam, Seoul.
Course Instruction & Tasting
📍 High Street Italy, Italian Trade Agency (ICE), Gangnam-gu, Seoul
ONAOO Technical Course orientation. Get an overview of the full course ahead of the main program, with a hands-on preview of the tasting itself.
Olive Oil Taster / Sommelier Masterclass
A 5-day intensive, hands-on course led in person in Seoul by faculty from the Italian headquarters. Every module — sensory evaluation, defect identification, chemical analysis, and pairing — is completed in person, with 3 credentials awarded on completion.
MARKING ONAOO'S FIRST OFFICIAL LAUNCH IN KOREA
Your final results
carry through to Italy
An official collaboration between Olive Academy Korea × Italy SOL Expo 2027 ↗
Feb 28 – Mar 2, 2027 · Veronafiere, Verona
Round-trip to
Italy SOL Expo 2027
Awarded to the top scorer on the final assessment — a chance to experience the front line of the global olive oil industry in Verona, in person.
Accommodation in Verona
(3 nights, 4 days)
Awarded to the runner-up — 3 nights, 4 days of accommodation provided in Verona.
* Based on final assessment results · Tie-breaking rules and details announced separately.
CERTIFICATION
3 Credentials Awarded on Completion
01. Official Certificate of ParticipationCertificate of Participation
Issued to every student who completes the official O.N.A.O.O. technical course, a minimum of 35 hours, accredited by the Italian Ministry of Agriculture (M.A.S.A.F.) and regional authorities.
02. Certificate of Tasting EligibilityCertificate of Physiological Eligibility for Tasting
Awarded to students who pass the 4-stage practical assessment held during the course — a required credential for registration as an olive oil professional under the Italian government system. (Students who do not pass receive Certificate 01.)
- Prerequisite qualification for the O.N.A.O.O. Professional Taster advanced program
03. Sommelier Level 2 CertificationOlive Oil Sommelier Level 2
Awarded by Olive Academy to professionals who formally complete the O.N.A.O.O. curriculum and sensory evaluation program — the official Olive Oil Sommelier Level 2 credential.
GLOBAL STANDARD
Olive Oil Taster / Sommelier
Masterclass
O.N.A.O.O. × Olive Academy Korea
The world-recognized standard
for olive oil sensory evaluation
For producers and distributors worldwide, it is a rigorous benchmark of quality assurance; for tasters, the highest mark of authority. Olive Academy's technical education program is built on ONAOO's standard sensory evaluation system.
CURRICULUM
O.N.A.O.O. Core Curriculum
Official Tasting
& Sensory Defect Identification
Train in the O.N.A.O.O. standard tasting-glass evaluation protocol (based on the IOC sensory evaluation method). Master the causes and recognition techniques for defects such as rancidity, mustiness, and sediment.
Varietal Profile Analysis
— Italy & Global
Following the official O.N.A.O.O. tasting guide, evaluate the positive attributes (fruitiness, bitterness, pungency) of representative varietals from major growing regions in depth.
Chemical Analysis
& Reading a COA
Learn to cross-check chemical analysis data (COA) — free acidity, peroxide value, and polyphenols — against sensory quality from multiple angles.
Milling Process
& Quality Drivers
Analyze how modern milling technology — from harvest timing through washing, crushing, malaxation, and centrifugation — shapes the sensory quality of the oil.
Storage & Distribution
& Preserving Freshness
Understand how light, temperature, and oxygen drive oxidation, and learn storage strategies that preserve extra virgin grade integrity through bottling and distribution.
Gourmet Pairing
& Gastronomy Application
Build scientific gourmet pairing skills covering how an oil's flavor compounds interact with ingredients, and design olive oil-driven culinary menus.
FACULTY
The Faculty Leading the Seoul Course
Taught directly by master's- and doctoral-level specialists active at universities and research institutes in Italy.
Holds Italy's official Sensory Project Manager certification and leads sensory evaluation design and panel training. Designs the entire tasting component of the Seoul course herself.
A member of the research team that was first in the world to identify the biological activity of olive oil polyphenols; teaches on antioxidant compounds and cardiovascular health effects.
An authority on olive cultivation with over 75 papers published in international journals; covers how cultivation practices shape oil quality in depth.
A globally recognized olive oil scientist who teaches proving quality through chemical data rather than marketing; covers phenolic compound analysis and extraction process optimization.
Leads hands-on tasting sessions and food pairing built on the Italian headquarters' rigorous sensory evaluation standards, guiding precise analysis of subtle flavor differences in olive oil.
New faculty will be joining the program. Full profiles will be updated as they're confirmed.
Certified Sommelier Consulting Areas
From sensory evaluation to production consulting, culinary application, and trade — a network of sommeliers spanning diverse specialties works alongside you.
Quality Assessment
Sensory analysis and quality evaluation
Production & Milling
Milling technology and process optimization
Health & Nutrition
Nutrition science and health benefits
Gastronomy
Culinary application and food pairing
Agriculture & Cultivation
Olive cultivation and agronomic management
Trade & Marketing
Trade, marketing, and market analysis
Education
Professional training and skills development programs
Olive Tourism
Olive oil experiences and origin-region travel