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Sommelier Certificate Course - London

10:30am GMT

Introduction to olive oil sensory assessment CIEECarola Dummer

11:30am GMT

Olive oil quality parameters and positive characteristics CIEEAntonio G. Lauro

1:00pm GMT

Introduction to olive cultivars CIEEAntonio G. Lauro

2:00pm GMT

Defects and the negative characteristics of olive oil CIEECarola Dummer

9:00am GMT

Olive oil defects and their causes CIEECarola Dummer

10:30am GMT

Northern Hemisphere regions, production and cultivars CIEEAntonio G. Lauro

12:30pm GMT

Southern Hemisphere regions, production and cultivars CIEECarola Dummer

9:00am GMT

Exploration of Italian, Greek and Spanish cultivars CIEECarola Dummer • Kostas Liris • Antonio G. Lauro

10:30am GMT

Factors influencing olive oil quality: the case of Croatian olive oils CIEEKarolina Brkić Bubola

12:00pm GMT

Culinary applications with high-quality olive oils CIEEIrini Tzortzoglou

9:00am GMT

Sensory assessment: Balance, harmony and advanced sensory analysis CIEEPablo Voitzuk

10:00am GMT

Review of olive oil defects and negative characteristics CIEECarola Dummer

11:00am GMT

Sensory assessment: Tasting and Milling CIEEPablo Voitzuk

12:30pm GMT

Taste panel analysis and instruction CIEECarola Dummer

9:00am GMT

Review and calibration CIEEPablo Voitzuk

10:00am GMT

Test 1: Samples 1-2 Cultivars and descriptors CIEE

10:30am GMT

Test 1: Samples 3-4 - Quality Attributes CIEE

11:00am GMT

Test 1: Samples 5-6 - Defects CIEE

12:00pm GMT

Tests 3: Sensory analysis samples 7-8 CIEE