Olive Oil Masterclass – How to Taste
Learn how to understand, taste and evaluate extra virgin olive oil.
This Olive Love Masterclass introduces the fundamentals of sensory olive oil tasting and gives you the practical knowledge to better assess quality, understand different styles and make more informed choices when buying and using olive oil.
The Tasting
We will taste six carefully selected extra virgin olive oils chosen to illustrate different sensory profiles, origins, cultivars and intensities.
Through comparative tasting, you will learn to move beyond labels and personal preference and begin evaluating olive oil through its sensory characteristics.
What You’ll Learn
- How professional olive oil tasting works
- The differences between olive oil, virgin olive oil and extra virgin olive oil
- How to identify fruitiness, bitterness and pungency
- Positive sensory attributes and common defects
- How cultivars, climate, terroir and production influence flavour
- How freshness affects quality
- Correct storage, transport and shelf life
- What to look for when buying olive oil
- The right questions to ask a producer or retailer
No previous knowledge is required.
The Experience
The professional tasting is complemented by carefully selected food pairings that show how different olive oil profiles interact with food.
Fresh bread, mineral water and a glass of sparkling wine are included.
Practical Information
Date: 25 January 2027
Time: 19:00–21:00
Location: Zurich · Location to be announced
Language: English
Participants: Limited to 15 guests
Price: CHF 90 per person