​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.