Technical Tasters and Sommeliers not only wine: but olive oil

A very important piece of news: from A very important piece of news: from 2026 ONAV will offer courses for master sommeliers, that is, after the 2 levels of technical tasters, it will give 2 choices: the third level Master Taster or the 3rd level Master Sommelier., that is, after the 2 levels of technical tasters, it will give 2 choices: the third level Master Taster or the 3rd level Master Sommelier.

Well, we must know that sommeliers must have a thorough knowledge of gastronomy—for example, olive oil—and must be able to understand its pairing with foods and showcase the product in the kitchen. Their comprehensive training isn’t limited to sensory analysis, but also encompasses the broader context of olive oil production, combining intercultural and local research to fully understand the best uses of oils in the dishes we bring to the table. This understanding is essential to attracting a more diverse audience and to being ambassadors of olive oil culture. I’d like to talk a little about this wonderful and important element of our daily lives.

Thanks to its rich composition of essential fatty acids and antioxidants, it plays a key role in the prevention of many diseases. That’s why this “liquid gold” deserves a special place in our lives.

Olive oil is an essential ingredient in global cuisine, prized for both its delicate flavor and its nutritional benefits. Produced by pressing olives, this golden oil is rich in monounsaturated fatty acids and antioxidants, compounds that play a vital role in maintaining good health. Included in many diets, particularly the Mediterranean diet, it is associated with several positive effects on the body, making it a valuable ally for a balanced lifestyle.

A great ally for your health. Among its many virtues, olive oil stands out for its protective effects on the cardiovascular system. Its oleic acid content helps reduce bad cholesterol while preserving good cholesterol, thus promoting better heart health. Regular consumption of extra virgin olive oil significantly reduces the risk of cardiovascular disease, particularly heart attacks and strokes. Its anti-inflammatory action and antioxidant properties also make it a protective food against cellular aging and certain chronic diseases.

Olive oil supports not only the brain but also our entire skeletal system. Olive oil plays a role in maintaining cognitive function and bone health. Its richness in polyphenols and vitamin E helps reduce oxidative stress, a factor implicated in cognitive decline and diseases such as Alzheimer’s disease. Research also suggests it may increase bone density and prevent osteoporosis. Some studies suggest that regular consumption of olive oil may reduce the risk of developing certain cancers, thanks to its bioactive compounds.