sensory evaluation of olive oil / page 4

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Jun. 1, 2015

Olive Center Offers Two Courses for Olive Oil Sensory Evaluation

The UC Davis Olive Center is offering its 12th and 13th Sensory Evaluation of Olive Oil Certificate Courses starting June 15.

May. 11, 2015

Designing Sensors to Mimic Human Sensory Analysis of Olive Oil

Researchers are working on designing sensors to mimic the role of human sensory perceptions in the evaluation of olive oil.

Feb. 18, 2015

UC Davis Olive Center Plans Two-Part Sensory Evaluation Course for Spring

The UC Davis Olive Center will conduct its sensory evaluation course this June at the Silverado Vineyards Sensory Theater.

Feb. 27, 2013

The Right Glass

Professional olive oil tasters need to follow precise rules, and the use of the right tools. The famous cobalt blue tasting glass is one of them.

Jan. 22, 2013

Council Recognizes Chilean Tasting Panel

Chile raises its standing in the international olive oil community by receiving the IOC's prestigious sensory analysis panel certification.

Jul. 30, 2012

Chemists' Society Offers Proficiency Testing for Olive Oil Sensory Panels

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

New Sensory Analysis Course to Highlight Olive Oils from La Rioja

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

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.

Jun. 27, 2011

U.K. Consumer Guide Reviews Supermarket Olive Oils

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

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.

Sep. 14, 2010

Understanding the New USDA Olive Oil Standards

Next month new USDA standards for olive oil go into effect. Alexandra Kicenik Devarenne and Paul Vossen address common questions about what the standards mean for producers.

Aug. 24, 2010

Uruguay Inaugurates Breakthrough Lab for Olive Oil Evaluation

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

4th Beyond Extra Virgin Conference to Focus on Olive Oil Excellence

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.

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