Olive OIL Seminars Greece
Tasting and evaluating the best Olive Oils
The seminars of the second cycle (Part B’) include the following tasting and organoleptic evaluations:
Determination from olive oil samples of the most frequent defects of olive oils (rancid, mold, atrohado, muddy sediment, cucumber) , discussion about the possible reasons causing these defects – ways to avoid them in olive oil production.
Tastings, sensory evaluation and comments of 12 -14 prime olive oils carefully selected and presented, of the best, multi awarded Greek, Italian and Spanish olive oil producers. Most of the Italian and Spanish labels are selected among the first big awards received in major international competitions. Occasionally, we enrich the Greek labels with ones discovered along the way.
+30 210 808 6565 / +30 6944 314 878