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 soumi.paul.mukhopadhyay@dpi.nsw.gov.au.

 Scroll below to register. 

Program

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

Geelong workshop attendees
SA May workshop attendees
Wagga Wagga workshop attendees

Click on the relevant location field below to register.

You will receive an invoice and email confirmation once you have finalised your order.

Sensory Training Workshops Schedule

This workshop program has been funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the NSW Department of Primary Industries, the Australian Olive Association and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture.