Olive Oil Basics

A seminar-like experience with some basic tasting and simple food pairings. Great for larger groups who want to learn the essentials of choosing and using olive oil.

About this Experience

An entry Experience - your first step into the wonderful and wide world of olive oil. Suitable for anyone who is curious but a little cautious.

Topics overview

  • Tree to Tableknow how olive oil is made
  • Decode olive oil labels - know what you are really buying
  • Real taste of extra virgin olive oil (EVOO) - experience what good EVOO should smell and taste like
  • Q&A - tips from an olive oil sommelier

This starts off with a brief presentation with original videos and images, which is followed by an interactive activity about olive oil labels and on to the heart of the session of tasting up to two types of top quality extra virgin olive oils with simple (but surprising) food pairings. Before wrapping up, we take questions from guests and provide tips and suggestions for the benefit of everyone.  


S$55 nett per person

60 to 75mins

12 to 15 people per group 


Upcoming Sessions - Olive Oil Basics

Look out for our 2024 edition when we publish them.

Venue: Wine Appreciation Room @ Winebanc, 615 Lorong 4 Toa Payoh, Singapore 319516

Booking closing date: TBC

Book your spot here 





Yeeling Chok

Olive Oil Sommelier / Explorer of Flavours

Harnessing over 25 years of experience that cut across the food and beverage and fashion industries, specialising in training and development, Yeeling designs olive oil learning experiences that spark your five senses and capture your imagination through sensorial storytelling. Being the nerdier of our duo, she can delve deep into the technical aspects of olive oil, if that’s what you’re after. Certified olive oil sommelier by the Escuela Superior Del Aceite De Oliva of Spain (ESAO).

Jeff Miller

Co-founder / Guardian of Olive Trees

The green thumb of our duo, Jeff’s happiest when he is outdoors with plants of any kind. Over 30 years in leadership roles in hospitality and coffee retailing, Jeff combines his first-hand experiences working with key figures in the coffee sector from origin to the cup with his new found passion in olive agronomy. He channels the spirit of our land and trees at our learning events, keeping things grounded and real, from tree to table. Apart from hands-on agronomy experiences, Jeff’s also alumni of ESAO’s Olive Grove Management program that connects us with olive growers worldwide.

  • Mother Nature

    A deeply held principle for us is that we do not own the land we farm and build on, but merely
    guardians of Mother Nature’s gift on earth. The native flora and fauna that surround our olive grove offer lessons of resilience and adaptability of life. We take it upon ourselves to always root the experiences we create to the land and surroundings where olive oil comes from, where things are not always picture perfect and can be truly challenging.

  • People We Meet

    We learn most from people and their stories. We love questions from our customers, seeing it as a way to create mutually beneficial experiences. We love it when our neighbours drop by at our olive grove in New Zealand – their farming wisdom always leaves us smarter. Above all, we draw our deepest inspiration from olive growers working their land around the world. Their pride and passion embody the spirit of who we aspire to be at Olive Oil People.

  • Food Cultures

    Food brings people of various walks of life together in a way that’s personal and intimate. Our
    personal food philosophy is shaped by our life experiences having lived and worked in diverse cultural settings in North America, South East Asia, East Asia and Oceania. Instead of seeing differences, we often find similarities in ingredients and flavours across cuisines. We bring this inclusive approach to the way we present our olive oil learning experiences. We believe great olive oil has a place in every cuisine, some just waiting to be revealed.