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Registration is now open for the final three events in the national series of TasteBook™/OliveCare® Sensory Training Workshops, being held in Campbell Town, Tasmania on 29 February; Urrbrae, South Australia on 6 March; and Toowoomba, Queensland on 4 April.

An opportunity to learn from industry experts, sensory scientists and fellow producers, the workshops provide participants with a better understanding and appreciation of what goes into producing quality Australian EVOO and table olives, and how to evaluate them.

The full-day workshop program is presented by NSW DPI Sensory and Consumer Science Researcher Dr Soumi Paul Mukhopadhyay and OliveCare® administrator Peter McFarlane, and includes TasteBook™ sensory training using EVOO and table olives, olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs) plus so much more.

The sensory training is aimed at those with little to some olive tasting knowledge. Those who are well trained and have judging experience are encouraged to attend to benchmark their tasting skills, and to learn about the growing and production technical aspects of what produces faults in EVOO and table olives. Experienced judges attending will be in a position to ‘give back’ by sharing their invaluable skills and experiences with the less experienced.

The cost is $40 inc GST for levy payers, $50 inc GST for non-levy payers, including refreshments and lunch, and all attendees receive a Certificate of Participation.

More information here.

Register for the Tas workshop here and the SA workshop here. We’ll update with full details for the Queensland workshop in the March edition of Grove Innovation.

The Tastebook®/OliveCare® workshops are part of the Hort Innovation Olive Fund R&D project Australian olive industry sensory training program. For further details, please contact Dr Soumi Paul Mukhopadhyay on 0409 283 581 or via email at