The VI edition of the Sommelier Course, organized by the World Olive Oil Exhibition (WOOE), with the collaboration of the Diputación Provincial de Jaén, began on February 14 at the Basque Culinary Center in San Sebastián, with a Master Tasting by the expert Anunciación Carpio. The event is part of the Master of Sommelier of the Expert Course in Room Management and Service. The aim of this activity is to broaden the knowledge of professionals in the hotel and catering industry about extra virgin olive oil, from its careful elaboration process to the factors that alter its sensory characteristics. Around fifty future prescribers will be trained in the framework of this action about extra virgin olive oil.
The executive director of the WOOE, José Luis Murcia, has been responsible for presenting a course that also serves as support for the candidacy of Jaén as Creative City of Gastronomy of Unesco for its firm commitment to sustainable development with olive oil as an ingredient of the diet of Jaén and driver of its circular activity and the exponential growth of the gastronomy of the capital.
The students have tasted, in exclusive, some of the best olive oils in the world such as the ones in the Jaén Selección 2023: Oro Bailén Reserva Picual, from Aceites Oro Bailén Galgón 99, from Villanueva de la Reina; Dominus Cosecha Temprana, from Monva, in Mancha Real; Puerta de las Villas, from Cooperativa San Vicente, from Mogón-Villacarrillo; Oro de Cánava, from Cooperativa Nuestra Señora de los Remedios, from Jimena; Esencial Olive, from Oleícola San Francisco, from Baeza; Pradolivo, from Oleoperales, from Baeza; Señorío de Camarasa, from Cooperativa Santa Isabel, from Torres and Aceite Supremo, from Aceites Supremo, from Jaén, in the Ecologics category.