A New Breed of Sommelier

The complexities of Italian olive oil make way for professional intervention.

This article, written by Giorgio dell’Orefice, appears on Italy 24.

In Italy, olive oils now have their sommelier too

The quality of olive oil is certainly a feature, but it can also become a true profession. Those skills, simply handed down from father to son, have been turned into a real profession by the Association of Olive Oil Tasters (ONAOO). The organization was founded in Imperia in 1983 and after 30 years of honorable service (with more than 300,000 students trained) it has become a point of reference in the sector.

Read more on Italy 24.

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.