Meet the Olive Oil Sommelier: The Expert You Didn’t Know You Needed

Have you ever stood in the olive oil aisle, staring at rows of bottles with words like “cold-pressed,” “Picual,” “fruity,” or “first harvest,” and wondered… what does any of this actually mean? If so, you’re not alone. For many of us, buying olive oil can feel like a guessing game. But what if there were someone who could guide you through it all—someone who knows how to taste, judge, and even pair olive oils like a sommelier does with wine?

So, what is an olive oil sommelier?

Just like a wine sommelier, an olive oil sommelier is a trained expert with a refined palate and deep knowledge of olive oils from around the world. They’re trained to recognise different types of olives, identify flavours and aromas, and assess quality levels most of us wouldn’t even notice. It’s not just about taste—it’s about texture, bitterness, fruitiness, even the way an oil finishes at the back of your throat. Yes, really.

Why does it matter?

Because not all olive oils are created equal. Some are rich, peppery, and bold—great for dipping with fresh bread or finishing grilled vegetables. Others are light, buttery, and perfect for baking or subtle dressings. But beyond the taste, quality matters too. Things like harvest date, olive variety (like Frantoio or Picual), and how the oil was pressed all play a role in flavour and health benefits.

That’s where someone like Mazen Assaf comes in. A certified olive oil sommelier, Mazen has been featured in Daily Mail and has built a reputation for helping people reconnect with the flavours and stories behind their oils. He believes that the more people understand their olive oil, the better they eat—and the more they support small-batch producers doing things the right way.

Olive oil is more than just an ingredient

Sure, it’s delicious. But it’s also part of a much bigger picture. Olive oil is at the heart of so many cultures—especially across Greece, Italy, and Spain. It’s been used for thousands of years, not just in cooking, but also in rituals, medicine, and even skincare. So when you reach for a bottle, you’re not just picking up a pantry staple—you’re touching a little piece of history.

OK, but do I really need a sommelier?

Maybe not every time. But if you’re curious about flavour, want to support ethical producers, or just want to stop wasting money on sub-par oils, then yes—it’s worth seeking guidance. Sommeliers can teach you how to taste olive oil properly (tip: don’t dip bread just yet), explain how to read labels, and help you find oils you’ll actually love using every day.

Final thought

Olive oil sommeliers aren’t just for restaurants or food snobs. They’re for anyone who wants to eat well and understand what they’re putting on their plate. So next time you're thinking about trying something new for your salad, pizza, or Sunday roast, maybe take a page out of Mazen Assaf’s book and give olive oil the attention it deserves. You might just taste the difference.

Learn more about Mazen Assaf at MazenAssaf.com.