• Introduction to the Sensory Evaluation of Virgin olive oil and the official method of the International Olive Council (I.O.C.)

• Chemical and physical criteria of olive oil quality

• Olive oil classification and regulation

• Olive oil Sector in the World: Northern and Southern Hemisphere regions – production statistics and cultivars

• Common mistakes during olive postharvest steps and their effect on olive oil quality

• Improvement of production quality through sensory results evaluation

• The correlation of the production process in the olive mill with the sensory characteristics of olive oil

• The Sensory evaluation, from theory to practice

• Positive sensory characteristics of Virgin olive oils

• Negative sensory characteristics of Virgin olive oils

• Additional Sensory Criteria for the Quality Assessment of the Extra Virgin olive oil grade – Harmony and Clearness of perception

• Latest developments in olive processing and their impact on olive oil quality

• Olive oil storage

• Olive oil food pairing

• Nutritional value and health claims

• Consumer perception of olive oil sensory characteristics

• Selective trials

During the theoretical training, participants will have the opportunity to taste around 100’s olive oil samples from Spain, Italy, Greece, Portugal, and other producing countries, in order to evaluate their characteristics (fruitiness and aromatic profile, bitterness, pungency, and potential defects).