Olive oil tastings
We organize olive oil tasting sessions and workshops, aimed at people interested in knowing the essentials of EVOO, and the entities involved in oleotourism, commerce and it’s catering sector.
The oil tasting sessions and workshops are guided by Antonio Bernal, an agronomist specialized in oliviculture and elaotechnology, head of the tasting panel and expert olive oil taster, who will follow the organoleptic analysis with some information and details on the influence of olive cultivation and it’s extraction process together with the attributes of the virgin olive oil obtained.
What is a tasting session?
The tasting sessions last approximately 1 to 2 hours. At this time the participant is showed the essentials of the olive cultivation and the oil extraction process in the oil mills to provide clear information, which will facilitate the distinction of the positive and negative attributes of virgin olive oils.
Next, official tasting utensils are provided. These including a cup, a watch glass and an olive oil profile sheet for the organoleptic analysis of two extra-monovarietal extra virgin olive oils. Both with different organoleptic profiles with which the taster can establish a scale of intensities of the positive attributes: fruitiness, bitterness and spiciness.
The most significant patterns of negative attributes in olive oils will also be explained so that tasters can recognise and detect them in the future as consumers. At this point the positive health aspects of an extra virgin olive oil will be explained in comparison to refined vegetable fats.
The olive oil tasting sessions are dynamic and entertaining. They adapt to the needs and prior knowledge of the participants, in addition to conveying it’s fundamental role in the healthy Mediterranean diet.
Who is a tasting session for?
The tasting sessions are aimed at consumers and tourists who, taking advantage of their stay in the Natural Park of the Sierra de Cazorla, Segura and Las Villas or in emblematic cities such as Úbeda and Baeza, want to complement their visit with a first approach to the world of olive groves and olive oil.
Hotel establishments, tour operators, restaurants and distributors of food products can also request the activity for their customers.
What is a tasting day?
Tasting days have a minimum duration of 4 hours and a maximum of 8, the latter being divided into two sessions. The objective of a tasting day is to help the participant acquire a complete knowledge of the organoleptic analysis of virgin olive oil. For this, the following points will be detailed with the participants:
- Olivicultura and elaiotecnia. Explanation of the olive growth cycle and the production of virgin olive oil, pointing out the critical stages of both processes and their impact on the organoleptic profile together with the presence or absence of any negative attributes.
- Positive attributes of the oil. Description of the positive attributes fruity, bitter and spicy and determination of the scale of intensities from patterns.
- Negative attributes of the oil. Description of the defects ranging from mold and moisture to the sourness or rancid smell of the oil and identification of the main defects from patterns.
- Olive varieties.Tasting of monovarietal oils (picual, royal, arbequina, hojiblanca, cornicabra, frantoio or empeltre) with determined organoleptic profiles that allow the identification of their characteristics which establish the appropriate intensity scale for each.
- Regulatory categories of virgin olive oil. Contribution of the organoleptic analysis in the classification of the categories of extra virgin olive oil, virgin olive oil and lampante virgin olive oil.
- Extra virgin olive oil and health. Importance of monounsaturated fatty acids (oleic acid), biophenols (hydroxytyrosol, tyrosol, oleoeuropein, oleocanthal, etc.) and tocopherols (vitamin E) for our health.
- Training of sensory skills. Performing intensity sorting test, comparison test in pairs, triangular test and A-No A test.
- Extra virgin olive oil in the kitchen. Advice on the conservation of extra virgin olive oil, the adaptation of different varieties to different uses and their applications in the kitchen.
Who is a tasting day for?
The tasting days are aimed at gastronomy and catering professionals, both hospitality and kitchen personnel, oil mill workers, where knowledge of the influence of processes on the quality of virgin olive oil is essential, and in general to all those people who are interested in deepening their knowledge of extra virgin olive oil.
Where do we do the oil tastings?
Find all upcoming oil tasting workshops here. However, if you are interested in participating in a workshop or in a tasting day that does not match the established dates, times and locations, send us an email or contact us by phone to assess the possibility of organizing an oil tasting workshop that suits your needs. Call us for more information.