While we’re talking sensory training, Round 5 of the AOA’s TasteBook™ online sensory training program is set to begin – and if you’re keen to get your head (and tastebuds) around the nuances of single varietal oils, this one is definitely for you.
Being held from mid-May to June, Round 5 explores varietal variance in extra virgin olive oils – in this case Picual. A varietal loved by some but a quandary for others, TasteBook™ organiser Dr Soumi Paul Mukhopadhyay describes Picual as “a very complex oil, which changes throughout the ripening stage”. It’s therefore the ideal candidate for this “in-depth varietal experience”, with Picual EVOOs from three different regions of Victoria and New Zealand providing the opportunity to explore the influences of climate and soil on flavour and aroma.
Note for TasteBook™ regulars: in a departure from the usual format, and to enable the depth of varietal oil comparison, Round 5 will focus solely on EVOO and no table olive samples will be included.
Bookings are once again via Eventbrite with the questionnaire distributed via SurveyMonkey. This online survey format allows for multiple business or family members to participate in the training under the one registration, with each using a separate response form.
The invitation to take part in Round 5 will be emailed to all previous participants, however the TasteBook™ program is open to all interested industry members, their associates and the general public who would like to share the experience of appreciating, describing and understanding the quality and nuances of extra virgin olive oil (and usually table olives!).
Register here **Eventbrite link to come** or contact project organiser Dr Soumi Paul Mukhopadhyay to find out more about the TasteBook™ program.
