The course is intended preferably for olive oil producers and technicians, but also for other professionals who are in contact with olive oil (such as herbalists, nutritionists, dieticians, chefs or “foodies”), and all those who are eager to expand their knowledge of olive oil and learn how to use sensory analysis as a tool for quality assessment.
– At 22 April the participants have the opportunity to taste hundreds of olive oils from any country. These are samples for LIOOC 2020.
– At 23 April the participants will have the opportunity to watch the olive oil judging process. The LIOOC 2020-London International Olive Oil Competitions will be held in the same venue with the course.
The course will cover the following topics: