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.
Olives are not all the same: knowing how to distinguish them is a profession.
Recognising the quality of table olives, their main characteristics and distinguishing their processing method is not an art but a skill.
Like any skill, it can be gained through a proper training designed by O.N.A.O.O., the historic National Organisation of Olive Oil Tasters, and fine-tuned with the best professionals in the industry.
The course follows the protocol established by the International Olive Council, the world-wide authority dedicated to olive oil and table olives.
Although there is still no legally recognised figure as a table olive taster, O.N.A.O.O.’s wide experience in olive oil training is the best guarantee for a highly professional training path.
O.N.A.O.O. started oil tasting courses well before panel testing was codified and standardised to provide companies with professionals experienced in recognising the quality of virgin olive oils, for their subsequent blending into blends that have made international olive oil brands famous throughout the world.
With this new adventure in the world of table olives O.N.A.O.O. wants to follow the same path, providing companies with professionals able to tackle the challenges of quality control and meet the requirements of international markets.
The course will cover the analysis of the available varieties of table olives, the processing techniques and technologies – with their influence on the quality of the final product – and the relevant regulations.
But a professional must also know how to taste correctly, becoming a sensory analyst who can understand the organoleptic nuances of the different table olives, helping and supporting the company in a constant quality improvement.
At the end of the training course, the participant will undertake an examination (practical and theoretical) and if passed will be enrolled in the O.N.A.O.O. International Register of Table Olive Tasters that O.N.A.O.O. will launch soon.
The head of the table olive courses, guaranteeing the professionalisation course, is Roberto De Andreis, supported by Barbara Lanza, Andrea Giomo, who are experts of the Table Olives Group of the International Olive Oil Council and fathers of the IOC table olives sensory analysis method.
With the contribution of Laroussi Sonda, IOC Table Olives Panel Leader.
Training Course
First Step
3 days of in-person course in Imperia, as required by the COI protocol
2 online sessions on the sensory analysis of table olives.
At the end of the course, a certificate of attendance will be issued*
Second Step
2 days of in-person course including a final exam; if passed, you will be registered in the O.N.A.O.O. International Register of Table Olive Tasters.
To maintain the professional standard and remain registered in the Register, annual refresher courses will be organized.
*: The certificate of attendance does not confer any legally recognized professional qualifications.
How to enroll in the first step?
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International Register
Registration in the register is an authentic value, not only added, but fundamental, for the definition of an effective and convincing business profile
This membership opens the door to all the possibilities that the world of oil offers to the tasting professional.
Official Technical Course
The first step into the world of Tasting
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
Advanced Course
an in-depth knowledge of sensory analysis
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Table Olives Course
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Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
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