LECTURERS
• Stefania De Cesarei: Innovhub Sensory Analysis Manager
• Riccardo Gucci: Department of Agricultural, Food and Agro-Environmental Sciences – University of Pisa
• Alessandro Leone: Department of Agro-Environmental and Territorial Sciences (DISAAT) – University of Bari
• Franco Macchiavello: Former Director of ICQRF North-West
• Carlotta Pasetto: Professional Taster, Master Blender
• Marcello Scoccia: Professional Taster, Master Blender
• Francesco Visioli: Department of Molecular Medicine – University of Padua
COURSE SCHEDULE
Monday, October 13
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, October 14
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, October 15
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, October 16
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, October 17
09:00 – 11:00 Third selection test: “MUSTY” attribute
11:00 – 13:00 Fourth selection test: “BITTER” attribute
To become a professional taster, as first step, it is essential to enroll in the O.N.A.O.O. official technical course, which is open to everyone, even those with no previous experience in the olive oil industry.
The official technical course does not only include theoretical and practical classes, but also selective trials which are necessary to obtain the Certificate of Physiological Eligibility for Tasting. The Certificate is a compulsory requirement for the enrollment in the National List of Technicians and Experts, managed by the M.A.S.A.F. (Ministry of Agriculture, Food Sovereignty and Forestry).
No previous experience or course is required. There is no recommended study material before the course.
All you need is a passion for olives and olive oil!
At the end of the course, every participant receives a Certificate of Participation. If they pass the selective trials, participants also receive a Certificate of Physiological Suitability for Tasting Virgin Olive Oils.
The latter is one of the prerequisites for:
- joining the National List of Experts and Technicians of Virgin and Extra Virgin Olive Oils managed by the Ministry of Agriculture;
- enrolling the Advanced Course of O.N.A.O.O. to obtain the Qualification of Professional Taster.
