The title of Primoliere to the new tasters trained by AICOO in Valdichiana Senese
The first level of the extra virgin olive oil tasting course, organized by the Association AICOO – Associazione Italiana Conoscere l’Olio di Oliva endend in Montepulciano last December 18th, at La Bottega Valdichiana Eating. The initiative, made with the collaboration of Strada del Vino Nobile di Montepulciano and Sapori della Valdichiana Senese, saw the participation of 16 enthusiasts who obtained the title of Primoliere, a recognition that certifies their training and commitment to promoting the culture of extra virgin olive oil.
The course represents an important step in the promotional activities of extra virgin olive oil carried out by the Strada, with the aim of increasing awareness of a product that is a symbol of the territory and a protagonist of the tourist chain: from farms to oil mills, from restaurants to oil sommeliers. The initiative is part of a broader strategy aimed at enhancing local excellence, promoting education and knowledge of a fundamental food for the Mediterranean diet.
“The extra virgin olive oil tasting course is an important step to enhance a symbolic product of our territory. The title of Primoliere to the new tasters is just the beginning, and with the second level of the course we will continue to promote quality of oil and to train experts in the sector” says Doriano Bui, President of the Strada del Vino Nobile di Montepulciano e dei Sapori della Valdichiana Senese.
The six lessons of the course, led by AICOO experts, offered participants the opportunity to delve deeper into the organoleptic characteristics of extra virgin olive oil, exploring different varieties coming both from the local area and from other Italian regions. The educational program also included a focus on quality certifications such as DOP, IGP and BIO, as well as fundamental topics such as the harvesting and pressing of olives, the distinction between high quality oils and lower-end products, and the importance of packaging and labels. Particularly appreciated was the conference dedicated to neuromarketing applied to the packaging of extra virgin olive oil, held in Trequanda last October, the content of which is available on the Strada YouTube channel.
This first training cycle is just the beginning: a second level of the course is already planned, which will allow participants to further deepen their knowledge and expertise in oil tasting.
The initiative has attracted great interest and represents a virtuous example of how the synergy between associations, producers and local authorities can contribute to the valorisation of territorial excellence.