TasteBook™ is a sensory training initiative in appreciating, describing and understanding how to improve the quality of EVOO and table olives. It includes tasting of olive oils and table olives, assessing their characteristics, and providing feedback on the style, quality and uses of the sample products that aims to expose industry participants to regular sensory experiences and palate calibration for olive products, and to assist in gaining an understanding of how to achieve product excellence.

TasteBook™ is open to any interested person to register. In particular, all national, state and regional competition judges and associate judges, trainee judges including young judges, olive growers and AOA Code of Practice Signatories (now rebranded as OliveCare®) are encouraged to participate.

TasteBook™ Rounds are conducted online. Upon registration, participants (including family, friends and staff, if desired) are sent samples and detailed instructions and training materials are emailed. Participants use an online survey as part of their sensory assessment. A report on the survey results is then compiled and made available to participants. This report highlights any differences between the participants responses and the trainer’s assessment of the oils, which provides feedback to participants on the quality of their own assessments.

Round 5 will focus solely on EVOO (no table olives), specifically the Picual variety. Oils will be sourced from three different regions of Victoria and New Zealand, providing the opportunity to explore the influences of climate and soil on flavour and aroma.

A sample kit with four Picual oils and a survey link will be sent to participants from 17th June till 22nd June, 2019

The survey will need to be completed by 7th of July 2019.

Click here for more details on TasteBook™ or contact Dr Soumi Paul Mukhopadhyay via email at soumi.paul.mukhopadhyay@dpi.nsw.gov.au.