organoleptic analysis

Second Olive Oil Sommelier Course Sold Out

The course will be held at the International Culinary Center February 4-10. The next one is scheduled for September.

International Culinary Center to Offer Olive Oil Sommelier Certification

The new program's executive director, Curtis Cord and Dorothy Hamilton, the founder of the International Culinary Center, announced the joint project at the NYIOOC press conference today.
Special Report

Increased Attention on Olive Oil Volatile Compounds

Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.

Taste Panel App Digitizes Sensory Analyses

A new app promises to increase the accuracy, security and sustainability of olive oil taste testing.
Olive Oil Times Special

High Society: Chemists Recognize 9 Olive Oil Tasting Panels that Made the Grade

The American Oil Chemists' Society anointed 9 panels on its annual list of top tasters.

Workshop to Improve Olive Oil Tasting Skills

Two of the world's most experienced olive oil tasters, Paul Vossen and Richard Gawel, have organized a one-day workshop to take olive oil tasters to the next level.
Special Report

In Land of Milk and Honey, Distaste for Bitter and Pungent EVOO

Consumers at a trade fair in Zurich disliked the bitter and pungent taste of high quality EVOOs.

EU Olive Farmers’ Wishlist for Change

Olive oil producers are firming up their positions on the EU Common Agricultural Policy (CAP) and an action plan for the olive oil sector.