Most growers look for one thing from the results of the lab test. Is my olive oil extra virgin or not? Few realise that many of the chemical specifications in the lab report that define the extra virgin grade are also reflected in the oils aroma and taste. In this interactive tasting workshop, olive oils will be presented that show how typical lab results such as free fatty acidity, peroxide value and polyphenol level can affect the taste and therefore quality of your product. While some oil tasting experience is desirable, it is not necessary as a brief introduction to extra virgin olive oil assessment will also be provided.
Presenter: Dr Richard Gawel