Program seminara:

26.09.2006

7.30-9.30

Welcome by the International Olive Council and the host country

Presentation by the expert and official from the Council

Presentation by each participant

A. General

Definitions of virgin olive oils

9.30-10.00

Coffee break

10.00-12.00

Composition of olive oil. Varieties and production

Trade standard of the International Olive Council. Quality determinations

Process of producing virgin olive oil

12.00-13.00

coffee break

13.00-14.30

B.Organoleptic assessment

Definition of sensory analysis. Objectives and application to virgin olive oil.

General methodology for the organoleptic assessment of virgin olive oil (COI/T.20/Doc. no. 13/Rev. 1), presentation of the tasting glass, the device for heating samples (COI/T.20/Doc. no. 5) and the accessory apparatus needed for tasting (COI/T.15/NC no. 3/Rev. 1)

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27.09.2006

7.30-9.30

Organoleptic characteristics of virgin olive oils

Physiology of taste and smell

Practicals

9.30-10.00

Coffee break

10.00-12.00

Familiarisation with olfactory-gustatory–tactile variations in virgin olive oils: positive and negative attributes, varieties, fruitiness, bitterness and pungency

12.00-13.00

coffee break

13.00-14.30

Developments in the Council method; current thinking; differences compared with the European Union method; recognition scheme.

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28.09.2006

7.30-9.30

Familiarisation with different intensities of positive and negative attributes

9.30-10.00

Coffee break

10.00-12.00

Functions of the tasting panel

Functions and duties of the panel supervisor

12.00-13.00

coffee break

13.00-14.30

How to continue training until the advanced tasting course

Course closes