Learn to “read” EVOO with Tastebook® sensory training

As a grower, your work in the grove culminates in the complex profile of your oil. But do you know how to truly “read” the results?

The AOA is presenting a new training opportunity, 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, the acclaimed 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

Every registrant will receive a curated EVOO Tasting Pack delivered to their door. This kit is designed to be a self-contained learning tool, featuring:

• Selection of oils: hand-picked samples representing different cultivars and intensity levels.
• Tasting technique: information in video format on the professional technique for tasting EVOO.
• Expert feedback: each sample comes with a sealed “Master Taster’s Profile.”
• Comparative analysis: these notes allow you to compare your personal findings with professional benchmarks in real-time, helping you calibrate your palate and understand exactly what to look for in your own harvest.

Training focus: detecting excellence

This training focuses on the positive attributes of high-quality EVOO, exploring:

• Fruitiness: identifying the spectrum from green, herbaceous notes (grass, tomato leaf, artichoke) to ripe, floral tones (red apple, banana, buttery);
• Bitterness: understanding how this vital characteristic contributes to the structure and health profile of the oil;
• Pungency: learning to appreciate the “pepperiness” and throat-catch that signals fresh, high-polyphenol oil;
• Balance and complexity: evaluating how these pillars interact to create a harmonious sensory experience.

Participation cost

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

Registrations close on 15 May 2026. Reserve your place here now.

*Please note this training requires 10 participants to proceed; otherwise a full refund will be provided. This training is limited to Australian-based participants only.

 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.