Olive oil course for a long time

For the first time in about 10 months, I took a course by Tada, chairman of the Japan Olive Oil Sommelier Association.



This is a challenge to master tasters "Defect Flavor Master Course".




Among the courses, it is particularly difficult and difficult. But it is a very important course.



In Japan, the demand for olive oil has increased over the past few years.



Therefore, the overwhelming majority of consumers do not know the flavor of real extra virgin olive oil.





Even if you believe it's extra virgin olive oil and buy something fake, or if you eat it and it tastes bad, you can say, "Is this EXVOO...... It's not tasty, but it seems to be very good for your health, so let's eat it patiently.💦💦'.





But bad things don't last long.





on the contrary




Eating it makes me heartburned, my stomach goes down, and I can't stop burping.💦💦





it's not real extra virgin olive oil☝





So where to buy? ?
Which one should I buy? ?





Buy the olive oil that is sold in my shop!!









It is no exaggeration to say that there are almost no regulations on extra virgin olive oil.





We, the olive oil sommeliers who are studying, have a "defective flavor" of olive oil.(including things like)We are engaged in educational activities to remember the flavor of each type of defect and to ensure that safe and secure extra virgin olive oil reaches consumers.






If you don't eat the real thing, you won't have the health benefits you expect.





On the contrary, it is said to cause poor health.





For more information, please ask me, Olive Oil Master Sommelier Mika Mori.