` New Sensory Analysis Course to Highlight Olive Oils from La Rioja


New Sensory Analysis Course to Highlight Olive Oils from La Rioja

Jan. 14, 2012
By Charlie Higgins

Recent News

Spain’s Min­istry of Agri­cul­ture, Live­stock and the Envi­ron­ment has teamed up with the orga­ni­za­tion Iber­caja y Zey­tum Ser­vi­cios Oleotéc­ni­cos to cre­ate an olive oil edu­ca­tional pro­gram aimed at rais­ing aware­ness about the ben­e­fits of olive oil.

The first course, which will run from Jan­u­ary to May at the Cen­tro Cul­tural de Iber­caja, con­sists of five the­o­ret­i­cal and prac­ti­cal ses­sions. Each ses­sion allows stu­dents to dis­cover the dif­fer­ent ben­e­fits, aro­mas and fla­vors of the main vari­eties of olive oil through a process of com­pre­hen­sive sen­sory analy­sis.

While the course is open to the gen­eral pub­lic, olive oil pro­duc­ers, chefs and oth­ers who work closely with the prod­uct are par­tic­u­larly encour­aged to sign up.

Ses­sion titles will include Intro­duc­tion to Oilve Oil,” Defects and Ben­e­fits of Olive Oil,” and Major Oils of Spain.”


Par­tic­u­lar empha­sis will be placed on olive oils from Spain’s La Rioja province where olive oil pro­duc­tion has grown sig­nif­i­cantly in recent years. La Rioja cur­rently pro­duces 500,000 liters annu­ally and is home to 45 inter­na­tion­ally rec­og­nized brands.

It’s a region known for its small-scale, arti­sanal pro­duc­tion,” Luis Javier Rodríguez Moroy, pres­i­dent of La Rioja Acad­emy of Gas­tron­omy told La Rioja.

The course will con­clude with a spe­cial tast­ing event and ben­e­fit Cocina Económica” to be held June 1. The orga­ni­za­tion Iber­caja Social Work will pro­vide a quart of oil for every euro raised, with all pro­ceeds being donated to char­ity.

Related News