INTERNATIONAL TECHNICAL COURSE FOR ASPIRING OLIVE OIL TASTERS AT VILLA CAMPESTRI
VICCHIO DI MUGELLO-FLORENTINE HILLS (Tuscany, Italy)
April 2-5, 2013
April 2-6, 2013
The aim is to give participants fundamentals on production and assessment of olive oils,
focusing on organoleptic evaluation.
This knowledge is gained thanks to many sessions where tasting technique fundamentals are
taught, according to the International Olive Council (IOC) standards.
In this context, efforts are devoted in increasing the ability in recognizing more common
defects and off-flavours.
Nevertheless, thanks to the ONAOO Course settings, lectures and practical sessions can be
best tuned on participant expectations.
In order to do that better, WE WARMLY INVITE YOU to carefully fill in the pre-Course
Survey Form enclosed to the Subscription Form.
There are 23 questions about your expectations and interest.
Please, answer by rating your interest from 0 (no interest in the subject at all) to 10 (full
interest in the subject).
Contacts: Tel: +39 (0) 183 76.74.12 Fax: +39 (0) 183 76.52.03
Organization: Barbara Ricca, ONAOO Secretariat (email@example.com)
Panel Leader: Marcello Scoccia (firstname.lastname@example.org)
Scientific Activities Leader: Mauro Amelio (email@example.com)
Location: Villa Campestri Olive Oil Resort**** - Tuscany (Italy) www.villacampestri.com
Max number: 20
Objectives: Course held in accordance with Annex XII Reg. CEE N. 2568/91 and Reg. CEE. N.
Certificates: Participation certificate
For people interested only in the course without the basic selective trials during the last two days it is possible to choose this option completing the relative documents below:
OPTION 1 (2-5 april)
Price for foreign company:€ 900 Download Enrolment Form
Price (VAT included) for foreign individual:€ 1.089 Download Enrolment Form
OPTION 2 (2-6 april)
Price for foreign company:€ 1200 Download Enrolment Form
Price (VAT included) for foreign individual:€ 1.452 Download Enrolment Form