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Wednesday 12 May 2021

Natural Theater A full immersion to discover the secrets of olive oil tasting

A full immersion to discover the secrets of olive oil tasting

Author of the content

Onaoo courses are considered internationally among the most formative to become olive oil tasters thanks to the experience of the Onaoo tasters and the first-rate teachers who come to lecture.

For those who want to take the path to become a taster and perhaps even start an entrepreneurial or professional activity in the oil world, there is the opportunity to participate in the Onaoo course in mid-September.

The course, which will be held from 14 to 18 October, is held in accordance with the MI.PAAFT Decree of 18 June 2014 and Annex XII Regulation (EEC) n. 2568/91 subsequent modifications and additions.

The course will be hosted by the Riviere di Liguria Chamber of Commerce in Via Tommaso Schiva 29 in Imperia.

The teachers of the course will be:

• Gucci Riccardo: Department of Agricultural, Food and Agro-Environmental Sciences of the University of Pisa
• Lanfranco Conte: Department of Food Science of the University of Udine
• Lazzaretti Giorgio: Director of the Riviera Ligure DOP Oil Protection Consortium
• Leone Alessandro: Associate Professor in Agricultural Mechanics c / o Department of Agricultural Sciences of the University of Foggia
• Macchiavello Franco: former ICQRF North West Director
• Pasetto Carlotta: Sociologist, ONAOO taster
• Scoccia Marcello: Technical Vice President, ONAOO Panel Leader
• Tripodi Beniamino: Crusher technician (Pieralisi)
• Visioli Francesco: Department of Molecular Medicine of the University of Padua

recognize an artisan oil
The importance of knowing how to recognize an artisan oil (pixabay.com by stevepb)

Here is the program instead:

Monday, October 14th
09:00 - 09:30 Presentation of the course and ONAOO - Dr. Lucio Carli, President of ONAOO
09:30 - 10:30 Introduction to sensory analysis
10:30 am - 12:30 pm Composition and chemical analysis of olive oils
12:30 - 13:00 Introduction to the tasting technique (see COI T.20 / Doc. N.4 and T.20 / Doc. N.15)
13:00 - 14:00 LUNCH BREAK
14:00 - 16:00 The official method for tasting olive oils
16:00 - 18:00 Evaluation of the organoleptic characteristics of olive oils: negative descriptors (see COI T.20 / Doc. N.4 and T.20 / Doc. N.15)

Tuesday, October 15
09:00 - 11:00 Evaluation of the organoleptic characteristics of olive oils: negative descriptors (see COI T.20 / Doc. N.4 and T.20 / Doc. N.15)
11:00 - 13:00 The raw material: biology, variety, cultural technique and product quality
13:00 - 14:00 LUNCH BREAK
14:00 - 16:00 Influence of technology on the qualitative and organoleptic characteristics of olive oil
16:00 - 18:00 Practical tasting test with description of the organoleptic characteristics of national oils

Wednesday, October 16th
09:00 - 10:00 Practical tasting test with description of the organoleptic characteristics of Mediterranean oils (part 1)
10:00 - 12:00 Oils and fats in the diet: health and physiological aspects
12:00 - 13:00 Sensory analysis, production, consumption and marketing
13:00 - 14:00 LUNCH BREAK
14:00 - 15:30 Practical tasting test with description of the organoleptic characteristics of Mediterranean oils (part 2)
15:30 - 16:00 Practical illustration of the procedure for carrying out the selective tests for the assessment of physiological suitability
16:00 - 17:00 Practical tasting test with description of the organoleptic characteristics of extra Mediterranean oils
17:00 - 18:00 Evaluation of the organoleptic characteristics of olive oils: negative and positive descriptors (see COI T.20 / Doc. N.4 and T.20 / Doc. N.15)

Thursday, October 17th
09:00 - 10:00 The regulations and characteristics of the Riviera Ligure DOP oil
10:00 - 12:00 The classification and the community and international legislation of the product categories of olive oils
12:00 - 13:00 Guided tasting and simulation of a panel test
12:00 - 13:00 End of the course and delivery of participation certificates
13:00 - 14:00 LUNCH BREAK
FIRST SESSION SELECTIVE TESTS
14:00 - 16:00 1st Sensory Selection Test on the AVVINATO attribute
16:00 - 18:00 2nd Sensory Selection Test on the HEATING attribute

Friday, October 18th
SECOND SESSION SELECTIVE TESTS
09:00 - 11:00 3rd Test of Sensory Selection on the MORCHIA attribute
11:00 - 13:00 4th Sensory Selection Test on the AMARO attribute
Communication of the results of the selective tests and delivery of the Certificates of Physiological Suitability to the Tasting

For more information: 0183767412 / info@onaoo.it / www.onaoo.it






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