Événement

Sensory Evaluation of Olive Oil

Sensory Evaluation of Olive Oil is organized as two separate courses. Attendees are welcomed to sign up for one day or the full two days.

* Day one, Friday September 18th, will focus on the basics of olive oil sensory evaluation, perfect for anyone new to tasting olive oil or those requiring a refreshment of their tasting skills.
* Day two, Saturday September 19th, will focus on more advanced topics in olive oil sensory evaluation, no prerequisites needed.

Topics to be covered over the two-day program:

* Basics of olive oil sensory evaluation
* How to identify sensory defects in olive oil
* Role of maturity and variety in oil flavor and style
* Sensory evaluation as a science
* Overview of processing alternatives and their effects on oil style and positive characteristics
* Tasting of single varietal oils
* Blind tasting of oils from California and around the world

Course participants must not wear any strongly scented perfumes, deodorants or hand creams and refrain from smoking during the testing process. Led by farm advisor Paul Vossen, who directs the University of California Cooperative Extension Olive Oil Sensory Panel. Noncredit.

For more information on presenters and course agenda visit the olive center website
http://olivecenter.ucdavis.edu/sensory-evaluation-of-olive-oil

Course Fee

$250- One-day Program (for Friday OR Saturday) if enrolling prior to September 1st
$450- For Friday AND Saturday if enrolling prior to September 1st

Fees increase to $275/one-day program and $495/full two-day program beginning September 1st.