Discovering the Extra-Virgin Olive Oil of Excellence

By Redazione

22nd October 2013  –  Lucca

Now at its 6th year of activity, Maestrod’olio Academy decided to pair with Haute Cuisine. Taste enthusiasts can learn how to distinguish the good qualities of extra-virgin olive oils of excellence paired to the food and dishes prepared by the young talented Chef Antonio Vitale.

COURSE FEE: 400 EUR – extendible via Paypal or bank transfer (on request via email)

  • Tuesday, October 22: History of the Olive. The Current Olive Oil Scenario in Italy. (Fausto Borella, President of Maestrod’olio Academy)
  • Tuesday, October 29: Northern and Central Italy cultivars. (Antonello De Cesare, gourmet journalist)
  • Tuesday, November 5: Southern Italy and Italian Islands cultivars. (Fausto Borella, President of Maestrod’olio Academy)
  • Saturday, November 9: A real olive growing experience. Educational trip. (Giorgio Pannelli, former CRA-OLI researcher in Spoleto)
  • Tuesday, November 12: Different production systems: traditional vs. continuous. (Alberto Grimelli, agronomist and Editor in Chief of the magazine Teatro Naturale)
  • Tuesday, November 19: Dop, Igp and Organic. (Fausto Borella, President of Maestrod’olio Academy)
  • Tuesday, November 26: The health benefits of extra-virgin olive oil (Sara Farnetti, expert doctor in internal medicine and functional nutrition at Policlinico Gemelli in Rome)
  • Tuesday, December 3: Final Test. Educational dinner with food and olive oil pairing session at Ristorante Café Romano


  • 8 classes
  • Over 50 selected olive oils for tasting
  • 1 educational trip
  • 1 dinner


  • Intro
  • Theory and tasting practice
  • Chef at work
  • Final tasting


  • Backpack, 6 tasting glasses with their covers
  • E-book on olive oil
  • Guidebook Terred’olio
  • Maestrod’olio USB Pen Drive
  • Maestrod’olio tasting notebook
  • Maestrod’olio diploma and badge