Program

Tools for evaluating quality

Monday 9:00AM

• A.K.Devarenne (USA)
• L.Guerrero (Spain)
• J.R.Izquierdo (Spain)
• P.Miller (Australia)
• A.J.Romero (Spain)

• Global olive oil standards
• Sensory evaluation
• Chemical testing
• Quality Assurance

Olive varieties and agronomy

Monday 9:00AM

• A.J.Romero (Spain)

• Producing countries and main varieties
• Orchard management
• PDOs and Organic production

Chemical compounds related to sensorial attributes

Monday 9:00AM

• R.Lamuela (Spain)
• S.Vichi (Italy)

• Volatiles (positive and defects)
• Polyphenols
• Pigments

Harvest, postharvest and milling factors affecting olive oil quality

Monday 9:00AM

• G.Beltran (Spain)
• A.J.Romero (Spain)

• Olive ripening
• Harvest and postharvest techniques
• Milling

End user requirements

Monday 9:00AM

• J.Biarnés (Spain)
• D.Neuman (USA)
• R.Lamuela (Spain)
• M.Reyes (USA)
• R.Vañó (Spain)

• Olive oil cooking behaviour
• Labelling, packaging, shelf-life
• Food pairing
• Olive oil and health

Sensorial analysis methodology

Monday 9:00AM

• A.K.Devarenne (USA)
• L.Guerrero (Spain)
• E.Monteleone (Italy)
• A.J.Romero (Spain)

• Physiology of sensory perception
• Basics of tasting. Main defects and secondary defects
• Positive attributes and secondary descriptors
• Training on intensities
• Developments in sensory analysis

Tasting of extra virgin olive oils from around the world

Monday 11:45AM

• A.Brito Carrilho (Portugal)
• A.K.Devarenne (USA)
• JR.Izquierdo (Spain)
• E.Monteleone (Italy)
• E.Salivaras (Greece)

• Classic styles—varietal and regional characteristics
• Innovations—new blends, new regions, high-polyphenol oils

Flavoured olive oils

Monday 11:45AM

• A.K.Devarenne (USA)

• Flavoured oils: agrumati, cold infusion, hot infusion, essences