Olive Oil Tasting Sheets
These are different tasting sheets that are used to evaluate olive oils.
IOC ORGANOLEPTIC PROFILE (ASSESSMENT) SHEET
This is the official scoring sheet used by IOC recognized panels. In objective assessments, tasters serve as the scientific instrument that measures specific attributes (properties) in oil samples. When a taster perceives an attribute, he/she marks the line according to the attribute’s intensity beginning with zero at the left and continuing across the line to the right for higher intensities. Upon completion of the tasting, the marks are measured in centimeters to create the taster’s score, which is then compared with other tasters to create an aggregate panel score.
UNIVERSITY OF CALIFORNIA COOPERATIVE EXTENSION TASTING SHEET
Paul Vossen, the panel leader for the University of California Cooperative Extension Olive Oil Research Taste Panel, has developed an assessment method that combines the objective scoring of attributes with the subjective designation of descriptions of the oil. This is the tasting sheet the panel uses. An example of the results is shown below.
PDF of University of California Cooperative Extension 15 Point Olive Oil Profile Sheet
UNIVERSITY OF CALIFORNIA EXTENSION PANEL RESULTS EXAMPLE
This sheet displays the results of one of the University of California Cooperative Extension Olive Oil Research Taste Panel’s assessments. The top graph illustrates the aggregate scores of the oil’s positive attributes with 15 representing the maximum intensity, while the second graph reveals the descriptors assigned by the panel with Level 1 indicating a slight perception of the characteristic, Level 2 indicating a moderate perception, and Level 3 indicating a strong perception.
PDF of University of California Cooperative Extension Olive Oil Research Taste Panel
MARIO SOLINAS QUALITY AWARD SENSORY ASSESMENT SHEET
The Mario Solinas Competition is sponsored each year by the IOC. This scoring sheet is used for the subjective assessment of oil samples as tasters score qualities such as the harmony/balance and complexity of flavors, which are not scientific concepts. In this assessment method, a perfect score is 100 with up to 35 points awarded for the oil’s aroma, 45 points for the oil’s flavor (including retro-nasal aroma), and the final 20 points split between complexity and persistence (how long the flavor lingers in one’s mouth). Although there is only one Mario Solinas Competition each year, this assessment sheet is used by several other competitions throughout the world. PDF of Mario Solinas Quality Award of the International Olive Council International Competition for Extra Virgin Olive Oils Sensory Assessment Sheet
UNIVERSITY OF CALIFORNIA AT DAVIS OLIVE OIL TASTE PANEL
PDF of University of California at Davis Olive Oil Taste Panel
