organoleptic analysis

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.

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.
Special Report

Finding the Best Olive Oils in the World

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Taste Panel App Digitizes Sensory Analyses

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

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.
Olive Oil Times Special

Extra Virgin Olive Oil

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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.

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.
Special Report

Olive Oil Health Benefits

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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.

Spain Announces 6-Month Program to Monitor Olive Oil Quality

A special campaign of random checks will target Spain’s olive oil sector testing olive oil quality and traceability.
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