{"id":5009,"date":"2021-11-16T10:45:46","date_gmt":"2021-11-16T01:45:46","guid":{"rendered":"http:\/\/olivejapan.com\/?page_id=5009"},"modified":"2024-11-14T17:51:14","modified_gmt":"2024-11-14T08:51:14","slug":"sommelier-concours","status":"publish","type":"page","link":"https:\/\/olivejapan.com\/en\/sommelier-concours","title":{"rendered":"Olive Oil Sommelier\u00ae Concours"},"content":{"rendered":"

The “Olive Oil Sommelier \u00ae” 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. \u00a0The Olive Oil Sommelier Association of Japan has been opened Olive Oil Sommelier School since 2009, and there are over 2400 Junior Sommelier graduates, 650 Olive Oil Sommelier advanced course graduates and 120 Master Sommelier graduates. \u00a0(i.e. “Olive Oil Sommelier \u00ae” is a registered trademark\/service mark as the Japanese government authorized its exclusive rights to the Olive Oil Sommelier Association of JAPAN (OSAJ). \u00a0No one can use this term in Japan without prior written consent by the OSAJ.)<\/p>\n

For those Olive Oil Sommelier, \u00a0OLIVE JAPAN 2025 decided to organize the 7th “Sommelier Concours” to compete their technical capability of the sensory analysis and provides awards to the best Olive Oil Sommelier in Japan.<\/p>\n

The followings are the Concours detail:<\/p>\n

The 7th Olive Oil Sommelier\u00ae Concours of OLIVE JAPAN 2025<\/h2>\n
\n
\n
Concours Competition<\/div>\n
To do the sensory analysis with several registered olive oil in OLIVE JAPAN 2025.<\/div>
<\/div>\n
\n
Who can Entry<\/div>\n
    \n
  • OSAJ association members who have Junior Sommelier, Olive Oil Sommelier\u00ae and Master Sommelier degree.<\/li>\n
  • Those who have any qualification for the Sensory Analysis, such as, the IOC authorized panelist, Italian Sommelier dell Olio members (AISO), \u00a0graduates with the course offered by O.N.A.O.O and UC Davis.<\/li>\n<\/ul><\/div>
    <\/div>\n
    \n
    Entry Fee<\/div>\n
    For OSAJ members\uff1a 8,800 Yen (tax included)
    \nFor all others\uff1a 11,000 Yen (tax included)<\/div>
    <\/div>\n
    \n
    Awards Ceremony<\/div>\n
    Winner of the Concours will be presented their awards by the Olive Ambassador at the main stage on the veneu in June 2025.<\/div>
    <\/div>\n<\/div>\n<\/div>\n<\/div>\n
    <\/div>\n
    <\/div>\n
    <\/div>\n
    The Entry registration will start mid April 2025 through the website of the Olive Oil Sommelier Association of Japan.
    \nFor more detail, please ask to the Olive Oil Sommelier Association of Japan via email (info@oliveoil.or.jp).<\/div>\n

     <\/p>\n

     <\/p>\n

    OLIVE JAPAN pleased to announce the WINNERS of 2020 Concours as follows:<\/p>\n

    First Prize: \u00a0 \u00a0Ms. AKIKO\u00a0 UCHIYAMA, Master Olive Oil Sommelier \u00ae<\/p>\n

    Second Prize\uff1a\u3000Ms. NORIKO\u00a0 KONDO, Master Olive Oil Sommelier \u00ae<\/p>\n

    Congratulations for those winners !<\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    The “Olive Oil Sommelier \u00ae” 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. \u00a0The Olive Oil Sommelier Association of Japan has been opened Olive Oil Sommelier School since 2009, and there are over 2400 Junior Sommelier graduates, 650 Olive Oil Sommelier advanced course graduates and 120 Master Sommelier graduates. \u00a0(i.e. “Olive Oil Sommelier \u00ae” is a registered trademark\/service mark as the Japanese government authorized its exclusive rights to the Olive Oil Sommelier Association of JAPAN (OSAJ). \u00a0No one can use this term in Japan without prior written consent by …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-5009","page","type-page","status-publish","hentry"],"aioseo_notices":[],"jetpack_shortlink":"https:\/\/wp.me\/P73JnJ-1iN","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/pages\/5009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/comments?post=5009"}],"version-history":[{"count":2,"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/pages\/5009\/revisions"}],"predecessor-version":[{"id":20031,"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/pages\/5009\/revisions\/20031"}],"wp:attachment":[{"href":"https:\/\/olivejapan.com\/en\/wp-json\/wp\/v2\/media?parent=5009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}