A introductory certificate course designed to guide participants through the process of evaluating olive oil as well as gain knowledge regarding standards and quality.
This is the essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry, and policy experts guide you through a unique tasting and educational odyssey. Participants have the opportunity to evaluate oils, learn about standards, defects, and processing affects quality. Additionally, the course covers olive oil blending, the trained undergone by olive oil sensory panel members and more. Receive a Master Certificate upon completion of the course.
Testimonials:
- "Interesting to learn about both sensory and chemistry"
- "Extremely knowledgeable presenters Liked the interactivity of the course Liked how information from day one was applicable to day two"
- "Passion, practical, sense of humor, knowledgeable, well done, down to earth, hands on, interactive, great program, organized, interesting, all good, fantastic! Sue is an excellent instructor, trainer...outstanding and fabulous!"
