Olive Oil Sensory EvaluationDate of Event: Friday, May 09, 2014
Time of Event: 8:00am-5:00pm
Location: Robert Mondavi Institute for Wine and Food Science, Sensory Building
Price Per Ticket: $550.00
Last day to register online: Tuesday, April 15, 2014
Get an expert view into evaluating olive oil quality. This two-day course, scheduled for May 9th - May 10, 2014 is perfect for producers, buyers, importers, and anyone wanting to know more about assessing the quality of extra virgin olive oil. Taste dozens of olive oils while learning about the science of sensory evaluation, olive oil standards, olive oil's three positive attributes, common sensory defects, olive oils from around the world, pairing olive oil with food, and the keys to the world's best oils.