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Details have been announced for the ONZ Tasting Seminar, being held in conjunction with the 2013 NZ EVOO Awards. The course will be run by international head judge for the 2013 awards, Sue Langstaff, and will include:
• sensory science – training to use senses in an analytical way
• language development to describe olive oil attributes; positive descriptors used by UC Davis panel
• tasting of model solutions of sweet, sour, bitter and astringent
• olive oil sensory defects and where they come from
• other kinds of sensory testing (consumer preference and judging )
• tasting of participants’ oils and others, using all three scoring methods.
Participants will receive Sue’s “Defects Wheel for Olive Oil” and full catering will be provided in the seminar cost of $150 inc GST. Details: Sudima Hotel, Christchurch, Saturday, 28 September 9am- 4pm. For more information and registrations email: