Those who decide to undertake this course will participate in theoretical and practical lessons that range from sensory evaluation to technological processes to the IOC standard and method.
Olive Selection: 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 phase affects the final quality of the product.
Regulations and Methodologies: We will deal with the IOC (International Olive Council) standard regarding the product definition of table olives, and the IOC method for the sensory evaluation of olives.
Guided Tasting: practical tasting exercises, refining sensory evaluation skills.
Course Instructors:
Barbara Lanza – Senior Researcher at CREA, COI Expert in Table Olives
Sonda Laroussi Mezghani – COI Table Olive Panel Leader, Head of the “Olea Conseils” Panel, Master Blender
Andrea Giomo – Consultant in Sensory Analysis and Quality, COI Expert in Table Olives
Roberto De Andreis – Vice President of ONAOO, Professional Taster, COI Expert in Table Olives, Head of the LABCAM Panel
Day 1:
09:00 – 09:30 Course opening – Address by the President of O.N.A.O.O.
09:30 – 11:00 The Sensory Perception System
11:00 – 12:00 Smell, Taste and Kinesthesia
12:00 – 13:00 Quantification of Sensory Stimuli
14:30 – 16:00 Table Olive Fermentation Methods
16:00 – 16:30 Technological Processes for Table Olive Processing
16:30 – 18:00 The COI Standard on the Definition of Table Olives (Commercial Classification)
Day 2:
09:00 – 10:00 The COI Method for the Evaluation of Table Olives
10:00 – 12:00 Practical Session: Training with Kinesthesia Standards – Hardness, Fibrousness and Crispness (Attributes)
12:00 – 13:00 Practical Session: Training with Taste Standards – Saltiness, Bitterness and Acidity (Attributes)
14:30 – 16:30 Sensory Evaluation Sheet for Table Olives
Practical session: Evaluation of actual table olive samples
Practical session: Training with reference standards
Abnormal Fermentation
16:30 – 18:00 Practical Session: Training with Abnormal Fermentation Standards
Day 3:
09:00 – 13:00 Practical Session with Actual Table Olive Samples – Sensory Evaluation Sheet for Table Olives
14:00 – 17:00 Final Assessment (Theoretical and Practical)
17:00 – 18:00 Awarding of Certificates of Attendance