Courses
INTERNATIONAL TECHNICAL COURSE FOR ASPIRANT OLIVE OIL TASTERS
Imperia 12-13-14-15-16 April 2010
Idea: Onaoo, Imperia;
Organization: Barbara Ricca, Onaoo secretary - Via Tommaso Schiva 29
Info: Tel. +39 0183 76.74.12 - Fax +39 0183 76.52.03 - Email: onaoo@oliveoil.org
Co-ordination: Dott. Fabrizio Vignolini, Director
Panel Chairman: Marcello Scoccia
| First day |
| 08.30-09.30 |
Welcome of participants |
| 09.30-10.00 |
Introduction |
| 10.00-12.30 |
Sensorial psychophysiology |
| 14.30-16.30 |
Chemical-physical characteristics of olive oils and their analysis |
| 16.00-19.00 |
Technique for sensorial analysis of olive oil
Introduction to tasting techniques
Specific vocabulary of vergine olive oil
Description of positive and negative features contemplated in the vocabulary |
Second day |
| 08.30-11.00 |
Panel Test - Method CEE All. XII - Method COI Doc. T. 20
Description of the official method of analysis
Selection of candadates – Constitution of a Panel
Practical test in filling out the cards; organoleptic
evaluazione with the two methods |
| 11.00-12.30 |
Basic selective trials
|
| 14.30-16.30 |
Technological influence on qualitative and organoleptic Characteristics of olive oil
Effect of harvesting, conservation,transformation and seperation methods on the organoleptic characteristics of oils
|
| 16.30-18.30 |
Sensorial characteristics of virgin olive oil: the origins
|
Third day |
| 08.30-11.00 |
Olive cultivation and influence of the cultivar on organoleptic characteristics
Olive cultivation lesson with particular reference to most widespread cultivars and their influence on the sensorial profile of oils. |
| 11.00-13.30 |
Basic selective trials
|
| 14.30-16.30 |
World production and consumption of olive oil |
| 16.30-18.30 |
Panel Test – MetHod CEE All. XII – MetHod COI DOC. T. 20
Practical tasting tests |
Fourth day |
| 08.30-10.30 |
Classification and regulation of olive oil
National and Comunity regulations on product
classification of vergin olive oil
|
| 10.30-12.30 |
Methods of control
Description of control methods, purpose.
Objectives and instruments: new frontiers National and European level of standardization |
| 12.30-13.30 |
Basic selective trials |
| 14.30-17.00 |
Sensorial characteristics of olive oil: merits and dismerits
Practical tasting tests with description of positive and negative characteristics of vergin Oils |
| 17.00-18.30 |
Comunity law on rules and regulations of D.O.P. oils |
Fifth day |
| 08.30-10.30 |
Basic selective trial |
| 10.30-11.30 |
Selective trial for verifying the threashold of sensitivity to attributes of D.O.P. oils
|
| 11.30-12.30 |
Consignment of participation certificates |
Enrol online immediately or download the Enrolment Form
TASTING LESSONS ARE HELD BY O.N.A.O.O. TASTERS ACCORDING TO THE METHOD C.O.I.. THE COURSE IS HELD
ACCORDING TO THE CRITERIA ESTABLISHED IN ANNEX XII OF COMUNITY COMMISSION REGULATION CEE N. 2568/91 OF
THE 11TH JULY 1991.
THE PHYSIOLOGICAL PASS CERTIFICATE OF OIL TASTING IS RECOGNIZED BY THE REGION LIGURIA AS ONE OF THE
REQUIREMENTS FOR REGISTRATION IN THE NATIONAL LIST OF TECHNICIANS AND EXPERTS OF EXTRAVERGIN AND
VERGIN OLIVE OILS.
Times and procedures for withdrawal.
It is possible to request the reimbursement of the enrolment fee if withdrawal takes place within 15 days before the beginning of a course. After this date no reimbursement will be made and the amount due will be invoiced. However another participant may take up the place or the applicant may participate in a subsequent course or a different ONAOO course.
Changes to the programme
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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