Ever since I wrote about the Organizzazione Nazionale Assaggiatori Olio di Oliva’s (ONAOO) Olive Oil Tasting Course in English in Imperia, Italy I’ve had lots of folks ask if there were any olive oil tasting classes in the United States. So here you go dear readers. Please share with your oleophilic friends.
If you want to attend, make sure you register soon. The price goes up on March 1st.
Sensory Evaluation of Olive Oil
University of California, Davis
March 30 & 31, 2012
This two-day course is designed for olive oil producers and processors, food retailers and marketers, food service professionals, chefs, and consumers. The course will include discussions and tastings that will focus on:
- The basics of olive oil sensory evaluation
- Mechanics of how to taste olive oil
- How to identify sensory defects in olive oil
- The role of maturity and variety in oil flavor and style
- Sensory evaluation as a science
- An overview of processing alternatives their effects on oil style, and positive oil characteristics
- Tasting of single variety oils
- How to evaluate olive oil quality
- Consumer olive oil preferences
- Blind tastings of oils from around the world
Who: Paul Vossen, Cooperative Extensive Farm Advisor, Sonoma-Marin Counties
Where: Silverado Vineyards Sensory Theater, Robert Mondavi Institute Sensory Building, UC Davis
When: Friday, March 30th and Saturday, March 31st, 2012
Prerequisite: No prerequisite necessary
Price: $495 full two-day program, fees increase to $545 on March 1st
Registration: Available through UC Davis Campus Events
Contact: Nicole Sturzenberger, email@example.com
Hotels: The Olive Center has secured special rates for attendees at the Hallmark Inn in Davis, $109/night for one King, $119/night for two Queens. Our group code is UCD Olive. Please call the hotel for details, (530) 753-3600.
Here is a copy of the tentative agenda.
Sensory Evaluation of Olive Oil
|Friday March 30, 2012 – Olive Oil Sensory Basics|
|8:30 am||Coffee and pastries – registration and parking (unless you paid for parking you will get a ticket)|
|9:00 am||Welcome and IntroductionDan Flynn, Director of the UC Davis Olive Center, Davis, CA|
|9:05 am||Lecture: Mechanics and Vocabulary of Olive Oil Tasting; Sensory Science as it Pertains to Olive Oil; Recognizing Scents in Olive Oil; Blue Glass; Profile Sheets; Taste Panel; IOC Recognition; Positive Attributes in Olive Oil as Influenced by Variety and Maturity.Tasting: Olive Oil Attributes (5 oils to taste).Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties|
|10:45 am||Lecture: What is Olive Oil; How Olive Oil is Made; Effects of Processing on Oil Flavor; Classic Olive Oil Defects and Positive Attributes.Tasting: What Makes an Oil Extra Virgin (6 oils to taste).Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties|
|1:00 pm||Lecture: An Evaluation of the Sensory Properties of Australian Olive Oils.Richard Gawel, Founder of the Australian Taste Panel and Olive Oil Judge|
|1:30 pm||Lecture: World View of Olive Production and Consumption; History of Olive Oil Production in Europe; Influences on California and the New World.Tasting: Traditional Styles (6 oils to taste).Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties|
|3:15 pm||Lecture: Olive Oil Standards and Quality; UC Study on Oils in the California Market.Dan Flynn, Director of the UC Olive CenterTasting: California and Its Competition; UC Research in Improving Quality (6 oils to taste).Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties Questions: Session on Improving California’s Olive Oils.|
|4:30 pm||Adjourn No-host reception at Seasons (1st and F Streets, Davis)|
|Saturday March 31, 2012 – Exploring Oil Styles|
|8:30 am||Pastries, Coffee, and Juice|
|9:00 am||Lecture: Single Varietal Olive Oils; Distinct Styles of Oil by Variety.Tasting: Single-Varietal Oils (taste 6 oils).Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties|
|9:45 am||Lecture: Olive Oil and Food.Fran Gage, Chef, Author, Olive Oil Judge, and UC Taste Panel member|
|10:45 am||Lecture: Health Benefits of Olive Oil; The Science and the Hype.Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties|
|11:15 am||Lecture: The Effects of Modern Cultural Practices on Olive Oil Quality. Irrigated or Non-Irrigated, Organic or Conventional, and High Density or Medium Density.Tasting: Oils direct from producers (taste 4 oils).Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties|
|1:15 pm||Lecture: Flavored Olive Oils.Tasting: (5 flavored oils).Paul Vossen, UC Cooperative Extension Farm Advisor, Sonoma-Marin Counties|
|2:00 pm||Lecture: The Best of the Best; In-Depth Analysis of Well-Made Olive Oils.Tasting: Award Winning Oils from Around the World (3 oils).Darrell Corti, Corti Brothers, Sacramento (invited)|
|3:15 pm||Lecture: You Be the Judge – What Makes an Award Winning Oil? Taste Along with a Panel of Judges as if in a Competition Awarding Medals. (taste 6 oils).Judges: Paul Vossen, Fran Gage, and Darrell Corti (invited)|
Now, go register!
May the sun shine through your branches.