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​Why become an Olive Oil Sommelier?

​Why become an Olive Oil Sommelier?

My love story with olive oil began when, as a child, I helped my dad collect the olives from our olive trees and bring them to the mill to obtain the oil for the whole year. I also loved that mom added a drizzle of olive oil to my soup: I enjoyed watching the little oil droplets dance on my plate. A good "pà amb tomàquet", a salad or a toast well drizzled with olive oil have been part of my Mediterranean culinary culture. Once I arrived in Switzerland, it was very difficult for me to find an oil that met my expectations.
I had never seen such small bottles and at that time I wished I had brought my precious olive oil with me. I spent years juggling bottles of dubious quality oil, until one day, pushed by a good friend, I decided to import my first pallet of Extra Virgin Olive Oil. I realized then that my clients were asking me questions that I didn't always have answers to. I needed more in-depth knowledge in order to pass it on and teach people to recognize and appreciate good Extra Virgin Olive Oil. That's why I trained as an Olive Oil Sommelier. I learned to recognize aromas, positive attributes and also flaws. I can also tell the difference between excellent olive oil and poorer quality. I also acquired the necessary knowledge about the life of producers around olive trees, the harvest, and their productions. Among other things, that the production of new oils every autumn marks the beginning of the new year for the peasants who have taken care of their olive trees throughout the year. I fell in love with a product that is often taken for granted. During my tasting sessions, I share this passion and pass on all the necessary information so that there are more and more lovers and connoisseurs of Extra Virgin Olive Oil in Switzerland. Welcome to L’Atelier des Saisons!