Extra virgin olive oil - History, Quality and Sensory Analysis.
This dynamic and interractive, 2,5 hour - introductory session offers a structured overview of extra virgin olive oil, combining historical context, technical knowledge, and guided sensory evaluation. Participants will gain practical tools to better understand olive oil quality, authenticity, and consumer information.
A special focus will be addressed to new Extra Virgin Olive Oils, that before the end of the year offer the best in terms of sensory profile, content of polyphenols, and content of tocopherol (natural antioxidants), main attributes to express bitterness and pungentness.
Practical tasting session includes guided tasting of four high-quality extra virgin olive oils (two from 2026 and two from 2025/2026 campaigns) plus two 'commercial' supermarket oil.
Topics covered:
- Uses of oils through history. Why we are using much better EVOO than before (not always though!)
- Differences between extra virgin, virgin, olive oil, refined olive oil
- Labelling issues, consumers misconceptions, lack of correct legislations
- Quantity versus quality in olive trees groves and in extra virgin olive oil production.
- How technology can affect quality and sensory profiles.
- Positive and negative sensory attributes. How to read a sample of potential extra virgin olive oil.
- Typicity and pairings in extra virgin olive oil world
- Organic (Bio) production and DOP certification. Monocultivar vs blends.
- Nutritional aspects and health comparisions
- Price, shelf-life, storage, acidity