Put Your Senses to Work
Learn how to recognise diverse flavour, aroma and taste attributes of Australian extra virgin olive oil and table olives and what sets the award winners apart from the rest.
A series of TasteBook™ and OliveCare® national workshops to be held across Australia
Dr Soumi Paul Mukhopadhyay, NSW DPI Sensory and Consumer Science Researcher and Peter McFarlane, OliveCare® administrator, are presenting a series of sensory training workshops for extra virgin olive oils (EVOO) and table olives (TO). The workshop program 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.
Guest speakers include:
South Australia 24/05/19: Dr Michelle Wirthensohn (Australian National Table Olive Head Judge and South Australian Table Olive Head Judge) and Trudie Michels (Event Convenor and Chief Steward of the Australian International Olive Awards).
Geelong 14/06/19, Claudia Guillaume (General Manager, Laboratory and Quality Assurance, Boundary Bend Olives).
Wagga Wagga 30/06/19, Jamie Ayton, Oils Chemist, NSW DPI
Mt Hawthorn, WA 18/08/19, TBC
Wangaratta 31/08/19, Shane Cummins, Head Judge, AIOA
Click here for bios of presenters.
Guest speakers for other workshops will be advised at a later date.
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.
Cost = $40 inc GST levy payers, $50 inc GST non-levy payers.
For more details, contact Dr Soumi Paul Mukhopadhyay on 0409 283 581 or via email email@example.com.
Scroll below to register.
9.00am – 11.00am TasteBook™ sensory training using EVOO
11.00am – 11.30am Morning tea
11.30am – 12.00pm How to produce a gold medal oil and to distinguish gold from the rest
12.00pm – 1.00pm Olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs)
1.00pm – 1.30pm Lunch
1.30pm – 2.20pm Accessing OliveCare® web-based e-learning resources
2.20pm – 3.00pm Preparing a food quality plan (for EVOO or table olives)
3.00pm – 3.30pm Afternoon tea
3.30pm – 4.45pm TasteBook™ sensory training using table olives
4.45pm – 5.00pm Questions, participant survey
5.00pm Close of workshop