Where to Study Olive Oil: A Guide to the World’s Leading Olive Oil Education Programs

Finding high-quality olive oil education is far more complicated than most people expect.

Unlike wine, coffee, or spirits, there isn’t an internationally standardized or universally recognized educational program for olive oil, nor a standardized tasting certification program. The most comprehensive, industry-recognized program is the International Expert Course in Virgin Olive Oil Tasting, hosted by the International Olive Council (IOC) at the University of Jaén in Spain. Beyond that, most olive oil courses are offered by private organizations rather than accredited academic institutions, so the quality, depth, and credibility of the programs may vary widely.

Because there is no consistency in curriculum, who teaches the course and what the curriculum actually covers matter far more than the certification itself. After many years of conversations with people curious to learn more about olive oil and unsure where to find the right program for their needs, I created a simple breakdown of some of the most respected olive oil education programs below. Since these programs are hosted around the world, you’ll find out where they are held, as well as what you’ll learn, and who they’re best suited for. This list is not intended as a promotion, although I do help teach some programs; it is a knowledge-sharing resource to help those interested in olive oil dive deeper into my favorite ingredient.

 

IOC Expert Course – University of Jaèn (Spain)

Location: Jaèn, Spain
Format: In-person
Language: English & Spanish
Duration: Just over 3 months

This is widely considered the most complete and rigorous olive oil education available worldwide. It’s a three-month intensive program made up of 6 modules, each approximately 2 weeks long.

Hosted by the University of Jaèn and overseen by the International Olive Council (IOC), the IOC International Expert Course in Virgin Olive Oil Tasting offers an in-depth academic and practical foundation in olive oil. The program covers everything from agriculture and milling to chemistry, sensory analysis, defects, regulations, and international standards. The days are long, with lectures from 9:00 AM to 2:30 PM, followed by lectures or a tasting session from 4:30 PM to 8:00 PM. Days not spent in the classroom are filled with technical visits to learn about the industry firsthand. Hundreds of olive oils are tasted through the program, with at least three tasting sessions per week, taught by a variety of Spanish tasting experts.

Additionally, a major advantage of this program is the IOC scholarship, which is available to those living in an IOC member country. This scholarship covers tuition and modest living expenses. Applications typically open in February and close in early April. Scholarship decisions are announced in early July. If committing to three months isn’t feasible, or if you don’t live in an IOC member country, students can enroll in individual modules and complete them at their own pace.

While demanding, this course is often described as “complete” by those who have taken it. It is the gold standard for professionals who want deep technical expertise. 

Best for:

• Industry Professionals
• Those wanting a complete and thorough education in the olive oil industry
• Those seeking the highest level of formal olive oil education

 

Olive Oil Times – Olive Oil Sommelier Program

Locations: New York, London, Amsterdam
Format: In-person
Duration: 4 days
Language: English

Founded by Curtis Cord of Olive Oil Times, this program is often the first introduction to professional olive oil tasting for many students.

While the term “Olive Oil Sommelier” is widely used, it’s important to note that true expertise requires far more than a four-day course. This program is an excellent introduction to this journey and provides a strong foundation, particularly for those new to olive oil sensory analysis. 

One of its strengths is the international faculty — instructors often come from Italy, Greece, South America, and California, consequently offering a broad global perspective, both in the industry as a whole and in the business of olive oil. Students also taste oils from the New York International Olive Oil Competition, exposing them to a wide range of high-quality examples.

The tasting component focuses primarily on positive attributes, rather than defects. 

Best for:

• Beginners
• Retailers, chefs, and food professionals
• Those seeking a structured introduction to tasting

 

The Olive Oil Academy 

Location: ‘s-Hertogenbosch, The Netherlands
Format: In-person
Length: 5 days, and varies by program
Language: English

The educational arm of The Olive Oil Institute and the home base of the Dutch IOC Certified Tasting Panel, The Olive Oil Academy, offers a wide range of professional development courses for enthusiasts, culinary professionals, and olive oil industry professionals alike. They host the European Olive Oil Times Sommelier program, as well as their own professional programming.

With their development and use of the E-Nose, they offer a broad range of olive oil educational programs, focusing on the science and technical aspects of olive oil production, tasting, and food pairing. They host industry professionals with extensive industry experience as professors, offering a global, in-depth industry perspective.

For those who have completed an Olive Oil Sommelier training program or similar education, advanced programming is offered as continuing education opportunities. The Tasters Club is a global group of tasters who want to continue to develop their tasting experience. The Curators Tasting is an advanced sommelier program for industry professionals. Advanced Food Pairing courses for both chefs and industry professionals to understand the science and methodology behind food and olive oil pairing, how best to integrate olive oil into daily meals, and wine pairing dinners.

Best for:

• Introductory programming, which will expand into advanced courses.
• Culinary Professionals 
• Those seeking a global industry perspective. 
• Anyone seeking to understand the science behind olive oil tasting and production

 

ONAOO – National Organization of Olive Oil Tasters (Italy)

Location: Imperia, Italy
Format: In-person
Length: 4 days
Language: Italian (simultaneous English translation)

ONAOO is one of the most technically rigorous olive oil tasting schools, particularly known for its deep focus on defects rather than positive attributes.

Classes are held in Imperia, a small coastal town in Liguria, Italy — beautiful, but requiring extensive travel. The closest airports are Nice, France, or Genoa, Italy. Instruction is conducted entirely in Italian, with live translation to English, and translated slide handouts are provided.

The curriculum is heavily centered on Italian oils, EU regulations, and professional standards, making it extremely valuable for those working closely with Italian and European production. However, oils from around the world are tasted and assessed. This is the only program that requires a tasting exam and a physiological assessment to pass. This assessment must be passed to continue in the ONAOO Advanced Course. The advanced program is 2 years long and, upon completion, offers the “Professional Olive Oil Taster” designation. This also includes the inclusion in the International Register of Olive Oil Tasters.  Once this designation is received, ONAOO offers continuing development for tasters to maintain the certification. 

Best for:

• Beginner tasters, looking to expand their tasting experience
• Quality control professionals
• Those seeking intensive training in olive oil defects and quality assessment
• Those looking to be on an official sensory panel.

 

AIRO – Italian Association of Olive Oil Tasters (Tuscany)

Location: Tuscany, Italy
Format: In-person
Length: Varied by Program
Language: Italian & English

The EVOlution Academy by AIRO is another highly respected Italian school offering a variety of olive oil courses taught by instructors with academic ties to the University of Florence.

What sets AIRO apart is its balance — students are exposed to both positive and negative attributes and have access to a wide range of oils. The resources provided are exceptional, with a comprehensive technical manual supplied for the program. 

Those who have taken AIRO courses consistently report a high-quality learning experience. The focus is on a strong academic grounding and practical application, and the desire to keep learning. AIRO offers ongoing Certified Tasting Sessions for students to continue learning and growing as tasters. These are held in person, on location.

Best for:

• Intermediate learners
• Restaurateurs & Culinary Professionals
• Tasters wanting ongoing taster training

 

ESAO – Escuela Superior del Aceite de Oliva (Spain)

Location: Valencia, Spain
Format: In-person or Online
Length: 1 week (in-person) or 12 weeks Online
Language: Primarily English (Spanish Instructors)

ESAO is a well-regarded olive oil school offering a unique hands-on learning component. In addition to classroom instruction, students participate in afternoon site visits, where they experience different mills, groves, and growing environments firsthand. From their Olive Oil Sommelier Program to their Master Olive Oil Consultant Certification and business courses focused on the olive oil industry, they offer unique courses and a depth of knowledge in the business of olive oil. 

This practical exposure helps bridge the gap between theory and real-world production. While the program is taught in English, instructors are Spanish, and language barriers can occasionally present challenges. 

Best for:

• Students who learn best through hands-on experience
• Those interested in milling and field work, as well as tasting experience
• Those wanting to learn more about the business of olive oil

 

The EVOO School – Rome

Location: Rome, Italy
Format: In-person
Length: Varied based on Program
Language: Italian & English

The EVOO School in Rome offers an engaging experience focused more on the culinary uses and history of olive oil than on sensory analysis.

Students have shared positive overall experiences and many great learning opportunities. The tasting is minimal, with only a few samples tasted throughout the program. This makes it less suitable for those seeking technical tasting skills, but valuable for chefs, food writers, and culinary professionals.

Best for:

• Culinary professionals
• Food historians and educators
• Those less focused on the technical tasting experience

 

Olive Oil Specialist Program – Online (Canada)

Location: Virtual
Format: Self-paced online
Duration: 40 hours
Language: English

For those unable to travel, a comprehensive virtual option exists through a Canadian culinary arts college: the Olive Oil Specialist Program.

This self-paced program is broken into six modules and covers:

• History of olive oil
• Industry structure
• Agriculture and cultivation
• Milling and extraction
• Sensory analysis (positive & negative attributes)
• Chemistry and health benefits
• Culinary uses and food pairings

The program includes over 18 hours of recorded content, as well as interviews with producers and field experts from California and Europe. Concurrently, it offers direct support and instructor-graded assignments. Once you complete the program, you’ll receive a micro-credential and university credit, as it is fully accredited academically. 

The primary limitation is the lack of a shared, in-person tasting experience — though additional one-on-one tastings and support are available.

Best for:

• Remote learners
• Culinary students & Wine educators
• Professionals seeking flexible, in-depth education

 

Choosing the Right Olive Oil Education

No single program is “perfect” — the best choice depends on your goals, experience level, budget, and ability to travel.

Whether you’re aiming to become a professional taster, deepen your culinary knowledge, or better understand quality and defects, investing in a well-structured, credible program is essential in an industry without standardized certification.

When in doubt, look beyond the title — and focus on the teachers, curriculum, and depth of learning.