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courses

Online Courses

first steps and refresher courses

Online courses represent an excellent opportunity for people interested in improving their knowledge of olive oil and keeping their tasting skills.

What are They

What are They

Online courses represent an excellent opportunity for people interested in improving their knowledge of olive oil and keeping their tasting skills.

O.N.A.O.O. sends to the participants oil samples that will be tasted during the online session with our professional taster.

Dates and times are agreed with the participants (max 5 participants per session) and the session will be held via Skype.

During the lesson, the trainer will taste the samples together with the participants and discuss the organoleptic characteristics.

Contents

Contents

1 BOX INCLUDES: 10 oil samples (30 ml each), 10 tasting glasses, 10 profile sheets for the organoleptic evaluation (IOC sheet).

box n° 1: €122,00 (VAT included) - last date for the session by one month from the reception;

box n° 2: €195,20 (VAT included.) - last date for the session by two months from the reception;

box n° 3: €244,00 (VAT included) - last date for the session by three months from the reception;

Details

Details

We recommend using headphones with built-in microphone in order to enhance the quality of the video call.

Once you have received the box, the samples should be stored in the fridge (about +4 °C). The day before the course samples should be stored at room temperature.

Our trainer will contact you via a group Skype video call on the scheduled date and time..

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Trainers

Trainers

Professionals chosen among those who have dedicated and still devote much of their work to the subjects they teach at ONAOO’s School.

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O.N.A.O.O.

what is o.n.a.o.o.

The National Organization of Olive Oil Tasters, established by the Union of Italian Chambers of Commerce, does not only deal with training but, always from an impartial position and inspired by scientific rigor, it represents a place of exchange, experiences, debates and defence of the quality of olive oils.

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