“Behind my project there is passion first,” says Maria Paola Gabusi, founder of O’Live & Italy. “In addition to a deep involvement in the diffusion of high-level education and the culture of extra virgin olive oil, we also take care of human and emotional aspects: the reception in a beautiful location, the proposal of culinary excellences and the attention paid to a sensorial approach, evidence our comprehensive method.”
This is the essential concept of the “2nd Level International Master for EVOO Tasters and Experts,” that will be held October 28 — 31, 2015 in Toscolano Maderno, on Lake Garda, organized by the non-profit association O’Live & Italy.
The association is based in a beautiful estate on Lake Garda called Casa del Tempo Ritrovato (House of Time Regained), and it was founded by the professional olive oil taster Maria Paola Gabusi, a member of AIPOL (Interprovincial Association of Olive Manufacturers of Lombardy) and a panel member of various competitions.
Gabusi is an enthusiastic propagator of the culture of EVOO at every level. She organizes free courses for children in elementary schools. “Education is fundamental,” Gabusi says. “During tasting demonstrations, we see that children are already able, despite their young age, to distinguish a high-quality olive oil from a standard one. We only have to prepare them to choose and appreciate healthy food.”
Every year with O’Live & Italy she also organizes the International Master with Sensory Aptitude Certificate, in accordance with the IOOC and EU standards, entirely in English. The next one will be held on April 4 – 9, 2016, the week before Vinitaly, by the internationally esteemed team of teachers: Antonio G. Lauro, Marco Antonucci and Barbara Alfei.
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This October, the 2nd Level International Master for EVOO Tasters and Experts will be conducted in English by two high-profile teachers: Andrea Giomo is a consultant in sensory analysis, chemometrics, computational statistics and quality management systems, a commission member of IOOC, an expert for the olive oil subgroup at the European Commission, and an author of scientific publications. Barbara Alfei is the panel Leader and president of the scientific committee of the National Exhibition of Monovarietal Oils, president of the National Championship of Olive Tree Pruning, and author of about 150 articles and 12 books on the olive sector.
See Also: Course Program
The course provides a technical high-level approach dedicated to those who already have experience in the field of olive oil tasting. Participants will have the opportunity to enjoy the finest food and wines of the area during “cultural dinners” and events dedicated to wine tasting. An “open discussion in front of the lake” is on the program, and sessions will be dedicated to the physiology and psychology of senses, with a consideration to global awareness. “Classes are outlined to provide not only a technical knowledge but also a sharing of experiences that will enrich both the cultural and the emotional tools of participants,” Maria Paola Gabusi said.