New Sensory Olive Oil Training Courses Starting September 2026

 

About the Instructor

Antonella Meyer-Masciulli is a certified olive oil taster and member of international tasting panels. For many years, she has worked closely with outstanding producers in Italy and Greece, advising the hospitality and retail sectors while teaching the sensory evaluation of extra virgin olive oil. Her expertise focuses on the connection between origin, varietal diversity, artisanal production methods, and sensory expression.

 

Training Information

 

This ticket entitles you to participate in a sensory olive oil training session. During a guided tasting, you will learn how to professionally evaluate olive oils, distinguish between quality grades, and accurately identify sensory characteristics. You will discover what defines truly exceptional quality and how to use olive oil consciously and enjoyably in everyday life and in the kitchen.

 

Training Content

• Introduction to olive oil origins and varieties

• The impact of production methods on quality

• Sensory fundamentals: fruitiness, bitterness, and pungency

• Guided tasting of selected single-varietal olive oils

• Identification of quality attributes and common defects

• Recommendations for purchasing, storage, and food pairing

 

Possible Training Locations

• Mitera Location: Antonigasse 2–4, 5620 Bremgarten, Switzerland

• At your home (by prior appointment)

• At your workplace

 

Course Start: 6:30 p.m. (Please arrive approximately 10 minutes early, if possible.)

Duration: Approximately 3–4 hours

Price: CHF 119.00 per person (including the training session and an apéro riche)

Prices valid until: March 31, 2027

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Following the training session, you are invited to enjoy a relaxed and convivial Apéro Riche together with the other participants.

 

Booking & Appointments

Online booking

Email: info@mitera.ch

Phone: +41 76 433 44 84

 

We look forward to welcoming you to the course!