Never stop learning ... and that's why
I felt it was important to increase my levels of professionalism. How?
Through the qualification of "Olive Oil Sommelier" and a Master in Evo Field Management.
I attended a training course organized by SIS - the Sommelier Italian School - in which, in addition to the topics I already know, being an olive oil producer, I also refined my skills in understanding the qualities of the olive oil, recognizing the possible defects that it may present, to be sure no defect can be in mine and to keep on making a high quality extra virgin olive oil. Then I attendend a Master in Evo Field Management + Hccp Certificate of third level, by Italian Food Academy.