Courses

Technical course for aspiring olive oil tasters

Imperia 18-19-20-21-22 May 2009

The course will be held in Italian
Idea: ONAOO, Imperia
Organization: Barbara Ricca, Onaoo Secretary – viale Matteotti 54/a
Info: Tel: +390183 76.74.12  Fax: +390183 76.52.03  Email: onaoo@oliveoil.org
Co-ordination: Dott. Fabrizio Vignolini, ONAOO Director
Panel chief: Marcello Scoccia
Location: Museo dell’Olivo, via Garessio n. 13 – Imperia
Maximum number of participants: 30
Objectives: The course is held pursuant to All. XII Reg. Ce N. 2568/91 and Reg. Ce. N 796/02.
Certification: Diploma of participation and physiological suitability (on passing tests) leading to enrolment in the National Roll of technicians and experts in virgin and extra virgin olive oils.
Enrolment fee: € 1.200,00 inc. vat

Programme

Monday 18 May
08.30-09.30	Registration
09.30-10.00	Introduction to the course Presentation of course and its aims Lucio Carli - Fabrizio Vignolini
10.00-12.30	Sensory analysis and tasting – Psycophisiology of taste and sense of smell Marino Giordani ONAOO Technical Vice President
14.30-16.00	Techniques for sensory analysis of olive oil Introduction to tasting techniques Fabrizio Vignolini - Marino Giordani – Onaoo
16.00-18.30	Control methods Description of methods of control, aims, objectives and instruments, new frontiers Standardization of control methods Levels of national and European standardization Lanfranco Conte University of Udine – Dept. of Food Science
Tuesday 19 May
08.30-11.00	Influence of technology on qualitative and organoleptic characteristics of olive oil Effects of harvesting systems, preservation, transformation and separation on the organoleptic characteristics of oils Mauro Amelio – Chief of Scientific Branch – Onaoo
11.00-12.30	Basic selection test Four sessions for each attribute Marcello Scoccia - Fabrizio Vignolini Onaoo
14.30-16.00	Panel test – EEC method All. XII – COI Doc. T. 20 method Description of the method of official analysis - Selection of candidates – Constitution of a panel – Practical test of sheet compilation Franca Camurati – Panel leader
16.15-18.30	Sensory characteristics of virgin olive oil: origins Practical tasting test with description of the organoleptic characteristics of Mediterranean oils Fabrizio Vignolini - Marino Giordani - Onaoo
Wednesday 20 May
08.30-11.00	Vocabulary specific to virgin olive oil Description of positive and negative attributes included in vocabulary Fabrizio Vignolini - Onaoo Sensory characteristics of olive oil – merits and defects Practical tasting test with description of the merits and demerits of virgin oils. Fabrizio Vignolini - Marino Giordani - Onaoo
11.00-12.30	Basic selection test Four sessions for each attribute Marcello Scoccia - Fabrizio Vignolini - Onaoo
14.30-16.30	Advanced selection test Verification of sensitivity threshold Marcello Scoccia - Fabrizio Vignolini Onaoo
16.45-18.30	Panel test – COI Doc. T. 20 method practical tasting tests Organoleptic evaluation
Thursday 21 May
08.30-10.30	Olive cultivation and the influence of Cultivars on organoleptic characteristics Lesson in olive cultivation with particular reference to the most widespread cultivars and their influence on the sensory profile of oils Giorgio Pannelli – Experimental Institute for Olive Cultivation, Spoleto
10.45-11.45	Production and worldwide consumption of olive oil Marcello Scoccia – Panel leader Onaoo
11.45-13.00	Basic selection test Four sessions for each attribute Marcello Scoccia - Fabrizio Vignolini - Onaoo
14.00-16.00	Chemical-physical characteristics of olive oils and their analysis Mauro Amelio – Chief of Scientific Branch – Onaoo
16.00-19.30	Technical visit
Friday 22 May
08.30-10.15	Classification and regulations regarding olive oil National and EEC regulations on olive oil; national and EEC regulations on oils from protected areas Franco Macchiavello – Central Institute for Fraud Repression, Genoa
10.15-11.15	Basic selection test Four sessions for each attribute Marcello Scoccia - Fabrizio Vignolini - Onaoo
11.15-13.30	Certificate Ceremony – End of course

Enrol immediately
 

Times and procedures for withdrawal
Reimbursement of the enrolment fee may be requested up to 15 days before the start of the course. Thereafter no reimbursement will be possible and the sum due will be invoiced. However another participant may be substituted or the participant may take part in the following course or another ONAOO course.

Programme variations
The ONAOO reserves the right to postpone or cancel any course by communicating with participants via fax or email up to three working days before the start date of the course; in this case its only obligation is to reimburse sums received without further tax. The ONAOO further reserves the right to modify the programme or location of the course and/or substitute the named teachers with others of a similar professional level; this may be due to organizational difficulties.

Competent tribunal
The tribunal with exclusive competence regarding interpretation and execution of contract is that of Imperia.


For further info info@oliveoil.org

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