Have you signed up for Tastebook® sensory training? Don’t miss out!

As a grower, your work in the grove culminates in the complex profile of your oil. But do you know how to truly appreciate the results? Understanding the flavour nuances of the oil you produce is the one of the best tools in your marketing toolkit when it comes to promoting your products and brand.

So don’t miss the opportunity to participate in the AOA’s new EVOO sensory training program, designed for both new and experienced olive growers who want to deepen their understanding of extra virgin olive oil (EVOO) through identification of the positive sensory characteristics that define a premium product. Better knowledge of what makes great EVOO really great will help lift the quality of Australian EVOO products even further, and continue to drive consumer preference for fresh, premium local EVOO.

The guided at-home tasting workshop is led by Trudie Michels, Convenor and Chief Steward of the Australian International Olive Awards. A professional assessor of extra virgin olive oil since 2003, Trudie brings over two decades of sensory expertise to this training.

Sensory calibration kit

Each participant will receive a curated EVOO Tasting Pack delivered to their door. A self-contained learning tool, the kit contains:

• Selection of oils: hand-picked samples representing different cultivars and styles.
• Tasting technique: information on the professional method for tasting EVOO.
• Expert feedback: each sample comes with a sealed “Master Taster’s Profile.” These notes allow you to compare your own tasting experience and notes with a professional benchmark for each oil, helping you calibrate your palate and understand exactly what to look for in your own oils.

Training focus: detecting excellence

Through the training, you’ll learn to identify the pillars of high-quality EVOO:

• Fruitiness: clarity, freshness and intensity; green, spice, floral, tropical.
• Bitterness and pungency:
• Mouthfeel and texture: attractive or harsh?
• Length, persistence and finish: long and luscious or disappears quickly?
• Harmony and complexity.

Participation cost

The cost for participation in the workshop, including the EVOO Tasting Pack and delivery, is $125 inc GST for AOA members and $150 inc GST for non-members.

Registrations close on 15 May – just three days away – so make sure you don’t miss out on this outstanding learning opportunity. Reserve your place here.

About Tastebook®

If you haven’t participated before, Tastebook® is the AOA’s premier sensory training platform. The program provides the palate calibration and sensory experience necessary to master the “language” of olives. By tasting and evaluating a range of EVOO and table olives, you will learn to accurately describe characteristics and gain the insights needed to push your products toward industry-leading quality. Learn more about Tastebook® here.

The Tastebook® program was established via the project Australian olive industry sensory training (OL17003), funded through the Hort Innovation Olive Fund using the olive R&D levy and contributions from the Australian Government.