First Step
3 days of in-person course, as required by the IOC protocol
At the end of the course, a certificate of attendance will be issued*
Instructors:
Barbara Lanza – Senior Researcher at CREA, IOC Expert in Table Olives
Sonda Laroussi Mezghani – Panel Leader “Olea Conseils”, IOC Master Blender
Andrea Giomo – Sensory Analysis and Quality Consultant, IOC Expert in Table Olives
Roberto De Andreis – Vice President of ONAOO, Professional Taster, IOC Expert in Table Olives, Panel Leader LABCAM
PROGRAM SCHEDULE
MONDAY
09:00 – 09:30 | Course opening – Welcome greeting from the President of O.N.A.O.O.,
Marcello Scoccia
09:30 am – 11:00 am | The perceptual system – Andrea Giomo
11:00 am – 11:15 am | Break
11:15 am – 12:00 pm | Smell, taste, kinesthesia – Andrea Giomo
12:00 – 13:00 | Quantification of sensory stimuli – Andrea Giomo
1:00 pm – 2:00 pm | Lunch break
2:00 pm – 3:00 pm | IOC method for the evaluation of table olives – Sonda Laroussi &
Roberto De Andreis
3:00 pm – 3:45 pm | Kinesthesia: hardness, fiber, crunchiness (positive attributes) – Sonda
Laroussi & Roberto De Andreis
→ Practical session: training with standard references
3:45 pm – 4:00 pm | Break
4:00 pm – 5:00 pm | Taste: salty, bitter, sour (positive attributes) – Sonda Laroussi &
Roberto De Andreis
→ Practical session: training with standard references
5:00 pm – 6:00 pm | Sense of smell: fermentation defects (negative attributes) – Sonda Laroussi &
Roberto De Andreis
→ Practical session: training with standard references
TUESDAY
09:00 am – 11:00 am | Sensory evaluation sheet for table olives – Sonda
Laroussi & Roberto De Andreis
11:00 am – 11:15 am | Break
11:15 am – 1:00 pm | Technical visit F.LLI MERANO
1:00 pm – 2:30 pm | Break
3:00 pm – 4:00 pm | Table Olive Fermentation Methods (Barbara Lanza)
4:00 pm – 4:30 pm | Technological processes for the transformation of table olives – Barbara
Lanza
4:30 pm – 4:45 pm | Break
4:45 pm – 6:30 pm | COI standard: definition and classification of table olives (product category) – Barbara Lanza
WEDNESDAY
09:00 am – 11:00 am | Sensory evaluation sheet for table olives – Sonda
Laroussi & Roberto De Andreis
→ Practical session with real samples of table olives
11:00 am – 11:15 am | Break
11:15 am – 1:00 pm | Sensory evaluation sheet for table olives – Probe
Laroussi & Roberto De Andreis
→ Practical session with real samples of table olives
1:00 pm – 2:00 pm | Lunch break
2:00 pm – 5:00 pm | Final assessment (theoretical and practical)
5:00 pm – 6:00 pm | Delivery of Certificates of Attendance
*: certificate of attendance that does not grant the acquisition of legally recognized professional profiles
Olives are not all the same: knowing how to distinguish them is a profession
The quality of table olives, the salient characteristics and distinguishing the processing method is not an art but a skill.
Like any skill, it can be acquired through an appropriate training course designed by O.N.A.O.O., the historic National Organization of Olive Oil Tasters, and developed with the best professionals in the sector.
The course follows the protocol established by the International Olive Council, the world authority on olive oil and table olives.
Although there is not yet a legally recognized figure as a table olive taster, O.N.A.O.O.’s long experience in olive-oil training is the best guarantee of a highly professionalizing training course.
O.N.A.O.O. began oil tasting courses well before the panel test was codified and regulated to provide companies with professionals who are experts in recognizing the quality of virgin olive oils, for their subsequent blending that have made international oil brands famous throughout the world.
With its new adventure in the world of table olives, O.N.A.O.O. wants to follow the same steps, providing companies with professionals who are able to respond to the challenges of quality control and compliance with the requirements of international markets.
We will therefore start from the analysis of the varieties of table olives available, up to the transformation techniques and technologies, with their influence on the quality of the final product, up to the reference regulations.
But a professional must also know how to taste correctly, becoming a sensory analyst who can understand the organoleptic nuances of the various table olives, helping and supporting the company in constant qualitative improvement.
At the end of the training course, the student will take an exam (practical and theoretical) and if passed will be registered in the International Register O.N.A.O.O. Tasters of Table Olives is about to be launched.
The person in charge of the courses on table olives, to guarantee the professionalizing course, is Roberto De Andreis, supported by Barbara Lanza, Andrea Giomo, experts of the Table Olives Group of the International Olive Council and fathers of the IOC table olive sensory analysis method, and with the contribution of Laroussi Sonda, Panel Leader IOC table olives.
No previous experience or course is required. There is no recommended study material before the course.
All you need is a Passion for Olives!
At the end of the FIRST STEP of the course, a certificate of attendance will be issued (which does not release the acquisition of legally recognized professional profiles)
At the end of the SECOND STEP, you are registered in the International Registry O.N.A.O.O. Table Olive Tasters.
