Select Page
Share this post
An Olive Oil Sensory Master Course is being held in Geelong on 10-11 November 2017, run by the IRTA and Modern Olives.
The course has been designed to:
  • learn more about negative and positive attributes, focussing on both identification and intensity scoring;
  • gain a better understanding of the relationship between fruit handling, milling and oil management on final quality; and
  • gain a better understanding of chemical analysis and panel test results, for better informed strategies for olive oil trading.
If you are an olive oil taster and feel you need more training in determining negative and positive attributes, this course is for you.
Cost for the two-day course is $250 and places are limited. For more information or to register, email Claudia Guillaume at