Jun. 1, 2015
The UC Davis Olive Center is offering its 12th and 13th Sensory Evaluation of Olive Oil Certificate Courses starting June 15.
May. 11, 2015
Researchers are working on designing sensors to mimic the role of human sensory perceptions in the evaluation of olive oil.
Feb. 18, 2015
The UC Davis Olive Center will conduct its sensory evaluation course this June at the Silverado Vineyards Sensory Theater.
Jul. 30, 2012
AOCS recognition will give sensory panels an opportunity to demonstrate to olive oil producers, retailers, and importers that they are accurately assessing olive oil quality.
Jan. 14, 2012
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.
Jul. 28, 2011
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.
Jun. 27, 2011
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.
Feb. 1, 2011
Producers of fresh oil from high quality fruit should be the only ones rewarded with a higher price and the designation of extra virgin.
Aug. 24, 2010
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.
Jul. 19, 2010
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.