Sensory Evaluation Of Olive Oil

New Sensory Analysis Course to Highlight Olive Oils from La Rioja

by Charlie Higgins

A new program designed to raise awareness of the benefits and properties of olive oil will begin this month in Spain's La Rioja province and culminate with a tasting benefit in June.

Posted on January 14 2012

Sensory Evaluation Classes Return to Paso Robles Olive Festival

by Lori Zanteson

In their second year at the Olive Festival, the classes are part of the olive oil short courses offered by the U.C. Davis Olive Center.

Posted on July 28 2011

U.K. Consumer Guide Reviews Supermarket Olive Oils

by Tom Baker

A study carried out this month by product-testing magazine ‘Which?’ suggests consumers may not need to reach for the most expensive bottle when searching for high quality olive oil.

Posted on June 27 2011

Paul Vossen: Olive Oil Taste Panels Are Not The Problem

by Paul Vossen

Producers of fresh oil from high quality fruit should be the only ones rewarded with a higher price and the designation of extra virgin.

Posted on February 01 2011

Understanding the New USDA Olive Oil Standards

by A.K. Devarenne and P. Vossen

Next month new USDA standards for olive oil go into effect. Alexandra Kicenik Devarenne and Paul Vossen address common questions about what the standards mean for producers.

Posted on September 14 2010

Uruguay Inaugurates Breakthrough Lab for Olive Oil Evaluation

by Daniel Williams

To ensure Uruguayan olive oil meets IOC criteria, the project will also fund a tasting panel accustomed to the sensory qualities necessary for international certification.

Posted on August 24 2010

4th Beyond Extra Virgin Conference to Focus on Olive Oil Excellen ...

by Alexandra Kicenik Devarenne

Billed as an "International Conference on Olive Oil Flavor and Excellence," Beyond Extra Virgin IV will focus on the sensory qualities of what's referred to as super-premium olive oil.

Posted on July 19 2010

IOC Announces 2010 Mario Solinas Winners

by Olive Oil Times Staff

The 2010 first prizes for outstanding quality in three extra virgin olive oil categories went to producers in Spain and Portugal.

Posted on June 10 2010

Tasting Olive Oil

by Olive Oil Times Staff

Each olive oil has its own unique character, which varies according to numerous factors, including the varietal, or type of olives used, where the olives are grown, their ripeness when harvested.

Posted on March 30 2010

St. Tropez, 1996

by Denise Johnson

Everyone who has visited St. Tropez remembers the little olive oil boutique, Autour des Oliviers.

Posted on March 24 2010

Make Sure You’re Getting Extra Virgin

by Olive Oil Times Staff

Under the federal Food and Drug guidelines, products labeled and sold as extra-virgin olive oil must be cold pressed, have a low-acidity, and be made entirely from oil obtained from the fruit of the olive tree.

Posted on March 23 2010