Sensory Evaluation of Olive Oil Certificate Course

Type of Event Class, Workshop
Location Robert Mondavi Institute for Wine and Food Science
Davis, CA
United States
ucd-olive-center@ucdavis.edu
Website Website
Reference
First Year of Event
Frequency
Learn olive oil quality from some of the world's foremost authorities. This two-day course is perfect for producers, buyers, importers, and anyone wanting to know more about assessing the quality of extra virgin olive oil. The course will lead you through the tasting of dozens of olive oils from around the world, allowing you to dive into the extraordinary attributes as well as the common defects of extra virgin olive oil. The course also will address the politics and science behind quality standards and grades, best practices for growing and processing, consumer attitudes toward olive oil, strategies for professional buyers to get better quality for the price and best practices for consumers.

Date(s) May 09, 2014 - May 10, 2014