Europe Edition of Olive Oil Times Sommelier Program Concludes in the Netherlands

Twenty-one olive oil professionals and enthusiasts completed the debut Olive Oil Times Sommelier Certification Program — Europe edition, co-organized with the Olive Oil Academy in 's‑Hertogenbosch, about 80 kilometers south of Amsterdam.

Students spent the week-long course examining the sensory analysis of olive oil, best practices in farming and production, health benefits, nutrition, culinary applications, and quality assurance. An interdisciplinary and international team of renowned experts led the rigorous program, which incorporated tastings of more than 100 olive oil samples from every producing region.

Along with retailers and producers, one professional joined the course to help his new distribution business and foment olive oil culture in South Korea. James Oh Youngki flew to the course from Seoul.

"It was a long trip, but worth it because I could join people from around the world who share the same passion for olive oil."

Along with the methodical and thorough approach to olive oil tasting, Youngki said he especially enjoyed the sense of community during the course. "The technical knowledge was very valuable, but what surprised me most was the sense of community," he said. "Through Olive Oil Times, I was able to connect with producers, tasters, and professionals from many countries. I realized this certification is not only about studying, but also about connection and building an international career. It was both encouraging and motivating for me."

Youngki plans to use his newly acquired tasting knowledge to run courses in his native South Korea and promote olive oil culture in the increasingly popular destination for global exporters. "The course gave me a systematic way of tasting that I didn't have before," he said. "One moment I really remember is when I identified the smell of artichoke for the first time — something I could not experience in Korea. Small discoveries like this made me realize how diverse olive oil can be."

"I plan to organize tasting classes where people can directly experience both the positive and negative attributes of oils," Youngki added. "I also want to work with health and wellness communities to share the benefits of extra virgin olive oil."