Olive Oil Sensory Course from UC Davis Olive Center in May 9-10, 2014

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Learn olive oil quality from some of the world’s foremost authorities. This two-day course is perfect for producers, buyers, importers, and anyone wanting to know more about assessing the quality of extra virgin olive oil. The course will lead you through the tasting of dozens of olive oils from around the world, allowing you to dive into the extraordinary attributes as well as the common defects of extra virgin olive oil.

The course also will address the politics and science behind quality standards and grades, best practices for growing and processing, consumer attitudes toward olive oil, strategies for professional buyers to get better quality for the price and best practices for consumers.

Sue Langstaff is a professional sensory scientist, leader of the UC Davis Olive Oil Sensory Panel, developer of the The Defects Wheel for Olive Oil, and co-editor of the new book, Olive Oil Sensory Science. Dan Flynn is the executive director of the UC Davis Olive Center, an international leader in research and education on olive oil quality.

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$495 until March 9
$550 after March 9

Olive Oil Sensory Course from UC Davis Olive Center in May 9-10, 2014, 7.0 out of 10 based on 7 ratings

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