Advanced instruction for those who have taken Sensory Evaluation of Olive Oil Course I or equivalent. Attendees record their evaluations with professional sensory software (tablet or laptop required).
Essential for the professional buyer, importer, category manager, and producer, this advanced course will address official methods of the International Olive Council as well as protocols used by major food and beverage companies. The compact three-day course is packed with smelling, tasting, and other opportunities to hone your evaluation skills:
Flights of oils with classic sensory profiles; Spain, Italy, Greece, California, Australia, and more!Benchmarks for fruity, bitter and pungentCollecting dataIntensity scaling of rancid and fustyGradingBlending workshopThe role of filtrationCorrelating chemistry and sensory analysisPairing olive oil and food
The three-day course will be held in the beautiful Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science. The course will include breakfast pastries and local coffee as well as lunch featuring seasonal ingredients, provided by Magpie Caterers.
We had a full house for three days of olive oil tasting. The course included the use of professional sensory software just like our panel uses, and a takeaway sensory kit so that guests could save oils for later reference.
Testimonials:
- "Sue Langstaff was a great instructor with a very accessible teaching styleVariety of oils is outstandingGreat teachers who were able to explain scientific and sensory"
- "Lunch -- great chance to practice what was learned "
- "Great software"
