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Sensory Evaluation of Olive Oil

This two-day course is designed to teach you how to evaluate olive oil objectively according to international standards, and subjectively as to its use with food. It is a blend of tastings and lectures to teach theory and provide applied experience in evaluating oils. Lecture topics include the mechanics of how to formally taste olive oil, identifying sensory defects in olive oil, the role of maturity and variety in oil flavor and style, sensory evaluation as a science, and an overview of processing alternatives and their effects on oil style. Learn about the multitude of flavor attributes of olive oil, how to distinguish between ripe and green fruitiness, the aromatics of olive oil, undertone flavors and the subtleties of complexity, depth and harmony in olive oil.

Activities include blind tastings of newly made oils from California and Europe, and oils from Africa, South America, Australia and New Zealand. Several tastings will focus on the flavor profiles of specific olive varieties and how they are influenced by fruit ripeness. One tasting focuses on regionality and typicity and how these ideas interact with price and consumer perceptions of olive quality. Another will feature how several styles of oil complement or detract from the foods with which they are paired. The last tasting is a test of the student's ability to distinguish and differentiate oil flavor intensities.

This course is ed by Farm Advisor Paul Vossen, who directs the University of California Olive Oil Sensory Research Panel.

Course participants must not wear any strongly scented perfumes, deodorants or hand creams, and should refrain from smoking during the testing process.

This course is not currently scheduled.
Please notify me the next time this course is offered.

 

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