Dr Soumi Paul Mukhopadhyay, NSW DPI Sensory and Consumer Science Researcher and Peter McFarlane, OliveCare® administrator present a workshop program that 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 workshop will benefit olive growers and processors, olive oil judges and anyone wishing to gain a better appreciation for EVOO and table olives. These workshops will ensure that Australian olive products are consistently of superior quality and then to ensure that quality message is communicated from the paddock to the plate, by enabling growers, producers and consumers to talk about their sensory experiences in a shared language they are all comfortable with. For more details visit https://olivebiz.com.au/sensory-training-workshops/