Sensory Defects in Olive Oil
Suitable for olive oil producers, retailers, chefs, wholesale buyers, writers, and consumers - you will sharpen your abilities to identify the major defects in olive oil.
| When |
Feb 17, 2009 from 01:30 pm to 05:00 pm |
|---|---|
| Where | Robert Mondavi Institute for Wine and Food Science, Silverado Vineyards Sensory Theater (parking available in garage east of the RMI) |
| Contact Name | Kim Bannister |
| Contact Phone | 530.754.6349 |
| Add event to calendar |
vCal
iCal
|
In this lively, three-hour course you will learn to:
- Identify olive oil defects such as fusty, rancid, musty, muddy sediment and winey/vinegary.
- Learn how olive oil defects are caused.
- Understand how to achieve and maintain olive oil quality.
Course will be followed by a small reception for participants to mingle and ask further questions.
