Participants learn about varieties, transformation, and sensory tasting, with practical exercises in Imperia under the guidance of experts.
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Table Olives Course
I corsi online riprenderanno a settembre
Participants learn about varieties, transformation, and sensory tasting, with practical exercises in Imperia under the guidance of experts.
In a world where food sensory tasting is increasingly valued, ONAOO, in addition to its courses for olive-oil tasters, is excited to present its courses dedicated to table olives, a unique opportunity to deepen the knowledge of this typical product of our food culture that in recent years has been achieving growing success.
The IOC defines table olives as “the product prepared from the sound fruits of varieties of the cultivated olive tree that are chosen for their production of olives, treated to remove its bitterness and preserved by natural fermentation, or by heat treatment, with or without the addition of preservatives, packed with or without covering liquid.”
This delicious food can be classified into 3 categories: green olives (harvested before their ripening), olives turning colour (harvested before the stage of complete ripeness) and black olives (harvested when fully ripe).
Your course Lead will be Roberto De Andreis, expert and member of the Table Olive Group of the International Olive-Oil Council, supported by many other experts.
What does the course on table olives consist of?
Those who decide to take this course will participate in theoretical and practical lessons that range from sensory assessment to technological processes, to the IOC standard and method.
Selection of the Olives: It is not enough to use table olives. It is essential to know how to choose them from the many varieties available on the market. You will learn to taste and appreciate olives, discovering their peculiarities and the different expressions of goodness.
Processing Technologies: We will delve into the technological processes for the transformation of table olives, understanding how each stage affects the final quality of the product.
Regulations and Methodologies: We will deal with the IOC (International Olive-Oil Council) standard regarding the product definition of table olives, and the IOC method for olives’ sensory assessment.
Guided Tasting: Practical tasting exercises, refining your sensory assessment skills.
Course Details
Duration: As required by the International Olive-Oil Committee protocol, the course will last 24 hours and will take place in Imperia at the Multimedia Room of the Chamber of Commerce in Imperia, Via T. Schiva 29.
At the end of the course, a certificate of participation will be ISSUED.
Come partecipare al corso?
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