"The technical course allows you to continue with the Advanced O.N.A.O.O. Course and if passed allows you to be included in the International Register of Professional Tasters."

Registration is essential because qualified national and international organizations and companies in the sector draw from the Register to find experts in the sector to include in their business or educational realities where the figure of the taster, selector or Master Blender is required.

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The program of the O.N.A.O.O. Technical Course

The first step into the world of Tasting

Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.

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Brief Information

→ CONTACTS: Mr. David Neuman david@evooguy.com

→ O.N.A.O.O. PRESIDENT: Mr. Marcello Scoccia

→ HEAD OF O.N.A.O.O. SCHOOL: Carlotta Pasetto, Technical Deputy’s President carlotta.pasetto@onaoo.it

→ PANEL LEADER: Mr. Marcello Scoccia marcello.scoccia@onaoo.it

→ LOCATION OF THE COURSE: Historic Hotel Bethlehem (437 Main Street Bethlehem, PA 18018 United States)

→ AIM OF THE COURSE. The course is held pursuant of Annex XII Regulation (EEC) no. 2568/91 subsequent amendments and additions – I.O.C. (International Olive Council) Doc. T.20

→ CERTIFICATES ISSUED:

- Certificate of Attendance
- Certificate of Physiological Suitability for Tasting

→ TEACHERS OF THE COURSE

● Vossen, Paul: Emeritus Extension Agent, Farm Advisor, who retired in 2016 after 36 years working as a researcher and educator with the University of California
Pasetto, Carlotta: Technical Deputy’s President, Head of O.N.A.O.O. School, Master Blender
Leone, Alessandro: Department of Agro-Environmental and Territorial Sciences (DISAAT – University of Bari)
Neuman, David: Professional Taster of ONAOO
Dr. Artemis Morris: Licensed and board certified in Naturopathic Medicine. She also has a Masters in Acupuncture from Bastyr University.
Lycopolus, Emily: Professional olive oil taster, a level 2 olive oil sommelier, and the author of eight cookbooks

Program

SEPTEMBER 29TH, 2025
(Arrive By 7:45 am to get checked in)

08:00- 09:00. Welcome from Organizer and each participant Introduces themselves
09:00 – 09:30 Introducing O.N.A.O.O. and the course aim
09:30 – 10:30 IOC – The Official Method (Annex XII Reg. EEC no. 2568/91)
Introducing the tasting technique for olive oils

10:30 – 10:45 COFFEE BREAK

10:45 – 12:00 Tasting session: negative characteristics of olive oil
12:00 – 13:00 Chemistry and analysis of olive oil

13:00 – 14:30 LUNCH BREAK

14:30 – 16:30 Tasting session: positive characteristics of olive oil
16:30 – 18:00 Nutritionist’s lesson

FROM 19:30 DINNER ORGANIZED FOR THE GROUP - Olive Oil in all courses- Hotel Bethlehem

SEPTEMBER 30TH, 2025
(Arrive by 8:30 am to get checked in)

07:00- 08:00 Continental Breakfast (to be confirmed) Hotel
09:00 – 10:30 Tasting session: describing the organoleptic characteristics – Italian Olive Oils
10:30 – 10:45 COFFEE BREAK
10:45 – 12:00 How technology impacts on quality and organoleptic characteristics of olive oil
12:00 – 13:00 Tasting session: describing the organoleptic characteristics – Olive Oils of Mediterranean area
13:00 – 14:30 LUNCH BREAK
14:30 – 14:45 Practical illustration: how to conduct the selective trials for the physiological suitability
14:45 – 16:00 First Selective Trials – negative attribute: WINEY (No. 4 olfactive sessions)
16:00- 16:45 The Business of EVOO- A 20 year perspective
16:45- 17:45 Visit the Seasons Olive Oil Tasting Room and Shop (across from Hotel)

OCTOBER 1ST, 2025
(Arrive by 7:30am to get checked in)

07:00- 08:00 Continental Breakfast (to be confirmed) Hotel
08:00-09:00 Culinary Applications & the business of selling EVOO
09:00 – 11:00 The raw material: biology, variety, cultural technique, and quality
11:00 – 11:15 COFFEE BREAK
11:15 – 13:00 Second Selective Trials – negative attribute: RANCID (No. 4 olfactive sessions)
13:00 – 14:30 LUNCH BREAK
14:30 – 16:00 Tasting session: describing the organoleptic characteristics – Olive Oils from the World
16:00 – 17:00 Olive oil produced and consumed throughout the world
17:00 – 18:00 Tasting session: Panel Test simulation

OCTOBER 2ND, 2025
(Arrive by 8:30am to get checked in)

07:00- 08:00 Continental Breakfast (to be confirmed) Hotel
09:00 – 11:00 Third Selective Trials – negative attribute: MUDDY SEDIMENT (No. 4 olfactive sessions)
11:00 – 13:00 Fourth Selective Trials – positive attribute: BITTER (No. 4 tasting sessions)
13:00-14:00 Closing Ceremony- Photos with Each Participant
FROM 13:00 CLOSING CEREMONY and DELIVERY OF CERTIFICATES TO ALL THE PARTICIPANTS