organoleptic analysis
Dec. 4, 2025
Study Links €1.1 B in Losses to Tasting-Panel Variability in Spain
Researchers say tasting-panel variability continues to undermine Spain’s olive oil sector, with misclassifications costing growers more than €1.1 billion in ten years.
Jul. 23, 2024
Fustiness, Rancidity Are the Most Common Defects in World Competition Submissions
Defects prevent olive oil from qualifying as an extra virgin, while diminishing its taste and health benefits.
Mar. 20, 2023
Lab Test Would Define the Sensory Profile of Olive Oil by Analyzing Its Molecules
The goal is to add a laboratory analysis to the routine tests done by extra virgin olive oil tasting panels to confirm quality and determine organoleptic characteristics.
Oct. 24, 2022
Researchers in Spain Investigate Positive Organoleptic Attributes of Extra Virgin Olive Oil
A study identifies new methods to better understand the "green fruity" and "ripe fruity" organoleptic profiles of extra virgin olive oil.
Jul. 19, 2022
A New Spectroscopy Method to Determine Bitterness and Pungency in Olive Oil
A new study shows that fluorescence excitation-emission matrices can be used to predict virgin olive oil organoleptic characteristics.
Dec. 1, 2021
Future Lies in Specialized, Sustainable Production, Deoleo CEO Says
According to Ignacio Silva, specialization is key to the survival of traditional producers, and the whole sector must modernize to thrive.
Feb. 26, 2020 Grades
Jan. 17, 2019 Health
Sep. 20, 2018 Health
Jun. 21, 2018 World
Jun. 21, 2018 Europe
Apr. 12, 2018
Row in Spain Over Tasting Panels Heats Up
Two sides of the Spanish olive oil sector want the Minister of Agriculture, Fisheries, Food and Environment to decide the future of tasting panels.
Feb. 7, 2018
Italian Court Quashes Lidl Italia Fine for Mislabeled Olive Oil
The German supermarket chain was found to be not negligent in mislabeling virgin olive oil as extra virgin.
Mar. 7, 2017
Spanish Bottlers Advised to Demand Taste Tests
Spanish bottling companies have been advised to request taste panel results along with the chemical analyses to ensure their products comply with standards.
Jan. 16, 2017
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.
Apr. 14, 2016
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.
Apr. 4, 2016
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.
Nov. 23, 2015
Taste Panel App Digitizes Sensory Analyses
A new app promises to increase the accuracy, security and sustainability of olive oil taste testing.
Jul. 28, 2011
Sensory Evaluation Classes Return to Paso Robles Olive Festival
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.
Feb. 10, 2011
Quality Olive Oil a Taste Not Yet Acquired by Most Consumers
While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.
Feb. 8, 2011
Kersten Wetenkamp, Der Feinschmecker's Olive Oil Connoisseur
Kersten Wetenkamp and his panel of judges are getting ready to rate 800 extra virgin olive oils from around the world for his magazine's venerable guide.
Oct. 25, 2010
New U.S. Olive Oil Standards in Effect Today
Producers who choose to label their product "US Extra Virgin Olive Oil" may now begin the process of having it inspected and certified by the USDA.
Oct. 22, 2010
Olive Council Chemists Issue Latest Challenge to Davis Study Claims
The IOC Cemists Group says the Davis study advocated "methods that have not been proven to have any relationship with the quality or purity of olive oils."
Sep. 29, 2010
Leonardo Colavita and the UC Davis Olive Oil Report
"We've worked hard to make a name for ourselves. What do they think? That we're out to ruin our name, our brand for a little trick worth a few bucks?" Leonardo Colavita
Sep. 25, 2010
Making Sense of Olive Oil Testing
Liliana Scarafia from California's Agbiolab provides a perspective drawn from the UC Davis Study results that may be useful for retailers and buyers seeking to reduce the risk of mislabeled olive oil.