The 90-minute workshop is intended for all those who want to find out basic information about one of the mandatory techniques for placing extra virgin olive oil on the EU market and expand their knowledge about the quality of olive oil and what affects the positive and negative sensory properties of virgin olive oils.
The workshop will cover topics such as:
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- basic techniques and conditions of sensory analysis of virgin olive oil,
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- positive and negative sensory properties of virgin olive oil,
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- tasting of specific varietal oils – description with a specific dictionary for olive oil,
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- filling out examples of assessment sheets based on sensory description of positive and negative properties
Upon completion of the workshop, participants will complete a short test and receive a certificate of participation.
The workshop is led by: dr. sc. Karolina Brkić Bubola, Institute for Agriculture and Tourism, Poreč.
About the workshop leader:
Dr. sc. Karolina Brkić Bubola
Dr. sc. Karolina Brkić Bubola is a scientist in the field of quality, composition and technology of olive oil production at the Institute for Agriculture and Tourism, Poreč, Croatia. She is the head of the official panel for sensory analysis of olive oils of the Republic of Croatia, recognized by the International Olive Council (IOC). She is a PhD in biotechnical sciences, food technology and a graduate expert in sensory analysis of olive oil, University of Jaén, Spain. She is a member of judging panels at several national and international competitions of extra virgin olive oils (NYIOOC, EVOOLEUM, Mario Solinas, Il Magnifico, etc.).