The “Olive Oil Sommelier ®” is a qualified specialist of olive oil with enough knowledge of its history, cultivars(varieties), growing, milling and food pairing as well as enough technical capability of the sensory evaluation. The Olive Oil Sommelier Association of Japan has been opened Olive Oil Sommelier School since 2009, and there are over 1500 Junior Sommelier graduates, 480 Olive Oil Sommelier advanced course graduates and 45 Master Sommelier graduates. (i.e. “Olive Oil Sommelier ®” is a registered trademark/service mark as the Japanese government authorized its exclusive rights to the Olive Oil Sommelier Association of JAPAN (OSAJ). No one can use this term in Japan without prior written consent by the OSAJ.)
For those Olive Oil Sommelier, OLIVE JAPAN 2017 decided to organize the 4th “Sommelier Concours” to compete their technical capability of the sensory analysis and provides awards to the best Olive Oil Sommelier in Japan.
The followings are the Concours detail:
The 4th Olive Oil Sommelier® Concours of OLIVE JAPAN 2017
- OSAJ association members who have Junior Sommelier, Olive Oil Sommelier® and Master Sommelier degree.
- Those who have any qualification for the Sensory Analysis, such as, the IOC authorized panelist, Italian Sommelier dell Olio members (AISO), graduates with the course offered by O.N.A.O.O and UC Davis.
For all others： 8,640 Yen (tax included)
For more detail, please ask to the Olive Oil Sommelier Association of Japan via email (firstname.lastname@example.org).
OLIVE JAPAN pleased to announce the WINNERS of 2016 Concours as follows:
First Prize: Mr. Hideo Nishiyama, Olive Oil Sommelier ®
Second Prize： Mr. Takayuki Ishii, Olive Oil Sommelier ®
Third Prize: Ms. Norico Sasaki, Master Olive Oil Sommelier ®
Congratulations for those winners.
There had been held Award Ceremony at the OLIVE JAPAN Marche event on July 9th, 2016.