Sensory analysis for better quality of virgin olive oil

This workshop will focus on the sensory method of analysis for virgin olive oil which was established by the International Olive Council in 1987 and has largely contributed to the improvement of the quality of virgin olive oils.

The objective of this workshop is to discuss about this method and evaluate any required improvements to continuously raise the quality of virgin olive oils, their market positioning and the confidence of the consumers.

The workshop will gather a selected number of worldwide recognized heads of panel, producers, processors, dealers and consumers and will be organised in a way to promote active discussions among round-tables (World café) after an introduction of the concerned topic.

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