organoleptic analysis

The Demise of Olive New Zealand’s Sensory Panel

The Executive of Olives New Zealand (ONZ) has recently announced that it will no longer run the assessment for its OliveMark certification programme in New Zealand.

International Olive Council Seeks Greater ‘Transparency’

The need for more transparency in the olive oil market and for uniformity on tariff codes were among key issues discussed at the 99th session of the International Olive Council’s Council of Members, held recently in Madrid.
Special Report

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.

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.
Olive Oil Times Special

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.

Paul Vossen: Olive Oil Taste Panels Are Not The Problem

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

Group Says Olive Oil Tasting Panels Create “False Concern”

A group of olive oil associations sent a letter to the Spanish Ministry condemning “serious problems” arising from organoleptic analysis for the classification of olive oil.

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.