A new Oil Sommelier at Frantoi Sama.

Massimo Maccarrone, co-founder of Frantoi Sama, receives the Olive Oil Sommelier certificate: "EVO oil deserves the same culture as wine."

Sunday 29th June, Massimo Maccarrone, co-founder of Frantoi Sama, received the official Olive Oil Sommelier certificate issued by the Italian Sommelier Foundation and the Worldwide Sommelier Association, after completing an intense and highly qualified training program. This significant achievement is the result of over 25 theoretical and practical lessons during which he had the opportunity to taste over one hundred extra virgin olive oils from all over Italy.

A certificate that does not only represent a personal recognition, but which certifies the direction taken by Frantoi Sama: a continuous pursuit of quality, combined with a cultural vision that aims to restore extra virgin olive oil to the role it deserves on our tables.

We interviewed Massimo Maccarrone, who told us about the importance of this process and his vision of quality EVO oil.

Massimo, what does this olive oil sommelier certificate mean to you?

"It's a point of arrival, but also a new starting point. It's the fruit of months of study, sensory analysis, tastings, and discussions with other industry professionals. But above all, it's an acknowledgment that reinforces our daily commitment to excellence. A thorough understanding of oil, knowing how to recognize its strengths and weaknesses, is essential for producing it and communicating it effectively."

How important is it today to know how to recognize a high-quality extra virgin olive oil?

It's crucial. Today, there's so much talk about healthy, sustainable, and quality food, but olive oil, which is a key ingredient in Mediterranean cuisine, is often overlooked. Recognizing a quality olive oil also means knowing how to distinguish between what is truly extra virgin and what, unfortunately, isn't. It also means educating consumers not to choose based solely on price, but on origin, cultivar, and sensory profile.

And in the kitchen, how does the use of EVO oil change once you really know it?

"A lot. Oil isn't just a condiment, it's an ingredient in its own right. Knowing how to pair the right oil with each dish is an art, just like with wine. A delicate oil will enhance raw fish, a more intense one will enhance grilled meat or a legume dish. Sometimes all it takes is the right oil to transform a simple dish into a gastronomic experience. And this applies to both everyday and gourmet cooking."

In your opinion, what is the key to growing olive oil culture in Italy and abroad?

"Education, awareness, and a lot of communication are needed. As with wine, a true culture must be created for olive oil. Courses, tastings, and opportunities for discussion are needed. Only in this way will consumers learn to recognize quality and demand the best. At Frantoi Sama, we firmly believe in this, and that's why we support production with training and outreach activities."

In closing, what message do you want to convey with this recognition?

"That quality oil is a heritage that must be known, respected, and valued. Our work is not just about producing oil, but also about contributing to a cultural revolution. Every bottle of Frantoi Sama carries with it a story, a territory, a choice of quality. And from today, even an additional recognition that certifies our commitment."

With this important milestone, Frantoi Sama It confirms its position as one of the most committed to excellence in the Italian olive oil scene, guided by a clear vision: to spread the culture of the highest quality extra virgin olive oil, starting with knowledge.