About me
Why become an Olive Oil Sommelier?
My love story with olive oil began when, as a little girl, I used to help my dad pick the olives from our olive trees and take them to the mill to make oil for the whole year. I also loved it when Mum added a drizzle of olive oil to my soup: I loved watching the little droplets of oil dance around on my plate. A good ‘pà amb tomàquet’, a salad or a slice of bread drizzled with olive oil were all 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'd never seen such small bottles and at the time I regretted not having brought my precious olive oil with me. I spent years juggling with bottles of oil of dubious quality, until one day, prompted by a good friend, I decided to import my first pallet of Extra Virgin Olive Oil.
I realised then that my customers were asking me questions that I didn't always have the answers to. I needed more in-depth knowledge to pass on and teach people how to recognise and appreciate a good Extra Virgin Olive Oil, which is why I trained as an
Olive Oil Sommelier. I've learnt to recognise aromas, positive attributes and also faults. I can also tell the difference between an excellent olive oil and one of lesser quality.
I also acquired the necessary knowledge about the life of the producers around the olive trees, the harvest, and their productions. Among other things, the production of new oils each autumn marks the start of the new year for the farmers who have looked after their olive trees all year round. 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!