The International Training Center of the National Olive Oil Office announced that it will organize a training session devoted to an introduction to tasting extra virgin olive oils. This training will take place on April 23 and 24, 2026 in a professional environment dedicated to sensory analysis, and offers a set of modules designed to accompany participants in understanding the fundamentals of the field.
Objectives: Strengthen general and sensory knowledge related to olive oil quality, introduce participants to the identification of aromas, to the assessment of the intensity of positive attributes, and to the recognition of possible defects; and present the three main fruity profiles of extra virgin olive oils.
This training is intended for anyone wishing to begin tasting olive oil, for enthusiasts with initial knowledge, professionals in the olive sector, culinary or agro-food trades, and consumers wishing to deepen their understanding of the organoleptic qualities of olive oil.
Note that the training will be delivered by moderators and experts recognized by the International Olive Council.
