Feb 262012
 

My engineer/chemist husband periodically goes for training to up his game and believes I should do the same. After all, the world of olives and olive oil is not just fun, it’s very technical. Since last year Mr. Olive Crazy has been trying to get me to go to an olive oil tasting class, and I have managed to come up with an excuse each time.

First there was the Olive Oil Sensory Class in Paso Robles, California last fall. I made up some lame excuse about it being out of the way, but then got really sick so I got out of that one.

Then there was the Organizzazione Nazionale Assaggiatori Olio di Oliva’s (ONAOO) Olive Oil Tasting Course in English which was held last November in Imperia, Italy. I had the week off from everything, including the kids, and Mr. Olive Crazy insisted I attend. I muttered something about laundry and being tired. There was no laundry and I wasn’t tired, but he bought it.

Now there’s the Sensory Evaluation of Olive Oil Course on March 30th and 31st at the University of California, Davis campus. The only conceivable excuse I have is that the Georgia Legislature might be in Session on March 30th, but that’s not likely. I guess I must ‘fess up and reveal “My Dark Secret”.

I am terrified. I know that sounds crazy but bear with me here. Look closely at the description for the lecture and tasting that will take place at 10:45 am on March 30th. I even highlighted the thing that scares me.

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

I have a finely-honed gag reflex, and I know what will happen if I taste a nasty olive oil. Yup – that.

Thanks to those pregnancies two decades ago, I can now barf on command, and the command comes from my brain. Describe something nasty to me – barf! Point out the squashed animal in the road – barf! Make me taste and swallow something fusty, moldy, grubby, greasy, rancid, muddy, or metallic – barf!

I am a little sad that I can’t play with all the other folks who taste and judge numerous olive oils for fun and profit, but I most certainly will continue to carefully check the flavors of each extra virgin olive oil that I buy. I just won’t share with you my physical reaction to a bad olive oil other than I pitched it in the trash.

May the sun shine through your branches.

www.olivecrazy.com

Feb 242012
 

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, ndsturzenberger@ucdavis.edu
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.

Agenda (Tentative)

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
10:15 am Break
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
12:00 pm Lunch
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
2:45 pm Break
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
10:15 am Break
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
12:15 pm Lunch
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)
2:45 pm Break
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)
4:15 pm Adjourn

 

Now, go register!

May the sun shine through your branches.

www.olivecrazy.com

Oct 132011
 

I know you’ve always dreamed of being an olive oil taster. When you were a child and your parents’ friends asked you what you wanted to be when you grew up, you looked up at them through the bottoms of their martini glasses and past those beautiful olives into their adult eyes and lied. “I’d like to be a ballerina,” you said, keeping your dark, olive oil secret to yourself. Well my friends, toss aside the tutu, or in reality, exit your cubicle and run to the nearest coffee shop with a wifi connection and quickly …

Go to the link for the Organizzazione Nazionale Assaggiatori Olio di Oliva’s Olive Oil Tasting Course in English and sign up, send in your money, and book your flight and hotel. Make your dream come true.

The olive oil tasting course is being held in Imperia, Italy and runs from the 21st through the 25th of November 2011. That’s next month – so hurry. There are only 10 slots.

Tell me all about it when you complete your course, and make sure to tell me what you used to do for a living (ballerina? fireman? secret agent?).

May the sun shine through your branches.

www.olivecrazy.com