In the food industry, in fact, olive oil is the only product for which sensory analysis is legally valid and, therefore, there is an increasing request for selected tasters – Panels trained to objectively assess the sensory characteristics of this product.
Since 1983, O.N.A.O.O. is the first school in the world teaching the art of olive oil tasting and it trains new tasters for this purpose, providing the most up-to-date scientific knowledge in every educational field. The trainers, who are qualified and accredited professionals, share with the participants their solid knowledge. Only here, the participants in the courses can learn about and taste oils from all over the world.
The O.N.A.O.O. official technical course was created with this goal in mind. The course, which lasts at least 35 hours, is led by a responsible Panel Leader and recognized by the Ministry of Agriculture and authorized by the Region where the course is held.
Participants who pass the four selective trials receive a Certificate of Physiological Eligibility for Tasting; in case of failing, a Certificate of Participation in the course is still issued.
Those who decide to undertake this course participate in theoretical and practical lessons ranging from sensory analysis of olive oil to chemical analysis, which are crucial elements for the classification of oils.
Theoretical lessons:
Practical lessons:
COURSE SCHEDULE
Monday
08:45 – 09:30 Course and O.N.A.O.O. introduction – Marcello Scoccia, President
09:30 – 10:30 IOC: the official method for olive oil tasting. Introduction to tasting technique
10:30 – 11:30 Guided tasting: comparison between two oils
11:30 – 11:45 Break
11:45 – 13:00 Composition and chemical analysis of olive oils
13:00 – 14:00 Lunch break
14:00 – 16:00 Guided tasting: negative attributes (part 1)
16:00 – 16:15 Break
16:15 – 18:00 Guided tasting: using the official tasting sheet in the Panel Room
Tuesday
09:00 – 11:00 Guided tasting: negative attributes (part 2)
11:00 – 11:15 Break
11:15 – 13:00 The impact of processing technology on the quality and sensory characteristics of olive oil
13:00 – 14:00 Lunch break
14:00 – 15:30 Guided tasting: Italian cultivars
15:30 – 15:40 Break
15:40 – 16:45 Guided tasting: Mediterranean cultivars
16:45 – 18:00 Oils and fats in the diet: health-related aspects
Wednesday
09:00 – 11:00 Guided tasting: international cultivars
11:00 – 11:15 Break
11:15 – 13:00 Raw material: biology, varieties, cultivation techniques, and product quality
13:00 – 14:00 Lunch break
14:00 – 15:30 Classification and EU/international regulations on olive oils
15:30 – 16:45 Panel tasting: simulation
16:45 – 18:00 Guided tasting: international cultivars
20:00 Exclusive O.N.A.O.O. dinner
Thursday
09:00 – 10:30 Guided tasting: optional descriptors and terminology
10:30 – 11:30 Global production and consumption trends
11:30 – 11:45 Break
11:45 – 12:00 Overview of the physiological aptitude selection tests
12:00 – 13:00 Final briefing, certificate delivery, group photo
13:00 – 15:00 Lunch break
15:00 – 17:00 First selection test: “WINEY” attribute
17:00 – 19:00 Second selection test: “RANCID” attribute
Friday
09:00 – 11:00 Third selection test: “MUSTY” attribute
11:00 – 13:00 Fourth selection test: “BITTER” attribute