Transcript TECHNICAL COURSE MARCH 2015

INTERNATIONAL TECHNICAL COURSE FOR ASPIRING OLIVE
OIL TASTERS.
VERONA, 17-20 MARCH, 2015.
Contact: +39 0183 76.74.12; +39 0183 76.52.03 www.oliveoil.org
Coordination: Barbara Ricca – Secretariat [email protected]
Panel Leader: Marcello Scoccia - [email protected]
Tutor: Carlotta Pasetto www.oliveoil.org
Scientific Advisor: Mauro Amelio - [email protected]
Venue: OFFICINA DEL CIBO - Viale del Lavoro, 50 - 37135 Verona (5 min far from “VeronaFiere”)
www.officinadelcibo.com
Objectives: Course held in accordance with the INTERNATIONAL OLIVE OIL COUNCIL (IOC) EU standards and Italian Ministry of Agriculture and Forestry decree of June, 18th 2014.
Issued Certificates: Participation Certificate (PC) and Sensory Qualification Certificate (SQC)
upon selective trials success.
REGISTRATION FEE:
Foreign Companies
NO Selective Trials
(4 days)
700 € (No VAT requested)
WITH Selective Trials
(5 days)
1000 € (No VAT requested)
Foreign Individuals
854 € (VAT included)
1220 € (VAT included)
Italian
Companies/Individuals
854 € (VAT included)
1220 € (VAT included)
The enrolment form fee includes:
Course;
More than 60 olive oil tastings from all over the world;
Educational material;
Lunches;
Entrance Ticket for Vinitaly/SolAgrifood;
Participation to the price-giving of the best extra virgin “INTERNATIONAL SOL D’ORO
COMPETITION” (International Olive Oil Competition).
http://www.solagrifood.com/en/exhibitors-area/sol-doro-competition/
Special agreements with a 4 star hotel 10 minutes far from the city centre of Verona
and from the venue of the course – www.ctchotelverona.com
ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA
RICONOSCIMENTO GIURIDICO N. 561/2008
Sede amministrativa/Segreteria ONAOO
c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29
Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21
Cod. Fisc.: 91003470084 - P.IVA: 05006011000
www.oliveoil.org
PROGRAM
Tuesday, 17th March, 2015
09.00 - 09.30
Registration - Introduction.
Introduction to the course.
09.30 – 11.00
Introduction to sensory analysis.
Carlotta Pasetto – Sociologist graduated at University of Trento (Italy)
11.00 - 13.00
Official Method for Sensory classification of Olive Oils
Mauro Amelio - ONAOO Scientific Advisor
14.00 – 16.00
Physical-chemical characteristics of olive oils and their analysis.
Mauro Amelio - ONAOO Scientific Advisor
16.00 - 17.00
Olive oil sensory analysis technique. Introduction to the olive oil tasting.
Mauro Amelio - ONAOO Scientific Advisor
17.00 – 18.00
Tasting session and Profile sheet use. Sensory evaluation of Olive oils; tutored tastings
focused on the intensity of fruity: Light - Medium – Intense.
Expert tasters ONAOO
Wednesday, 18th March, 2015
09.00 - 11.30
Cultivation of olive oil trees, Pruning and Pest control.
Giorgio Pannelli – Former First Researcher CRA-OLI of Spoleto
11.30 – 13.00
Tasting session and Profile sheet use. Sensory evaluation of Olive oils ; tutored tastings
focused on the positive attributes of bitter and pungent.
Expert tasters ONAOO
14.00 – 16.30
How technology affects the overall quality of Olive oils. The effects of harvesting,
storage and mill process on the sensory olive oil characteristics.
Mauro Amelio – ONAOO Scientific Advisor
16.30 – 18.00
Tasting session and Profile sheet use. Sensory evaluation of Olive oils; tutored tastings
focused on negative olive oil attributes.
Expert tasters ONAOO
Thursday, 19th March, 2015
09.00 – 11.00
Tasting session and Profile sheet use. Sensory evaluation of Olive oils; tutored tastings
focused on positive olive oil attributes.
Marcello Scoccia - ONAOO Panel Leader and Technical Vice President
11.00 – 13.00
Olive oil classification and Regulations
National and International Regulations on Olive oils.
Franco Macchiavello – Italian Agriculture Ministry
ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA
RICONOSCIMENTO GIURIDICO N. 561/2008
Sede amministrativa/Segreteria ONAOO
c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29
Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21
Cod. Fisc.: 91003470084 - P.IVA: 05006011000
www.oliveoil.org
14.00 – 17.00
Sensory characteristics of Olive oils: the origins. Tasting session with description of
organoleptic characteristics of oils from the globe.
Marcello Scoccia - ONAOO Panel Leader and Technical Vice President
17.00 – 18.00
Olive oil production and consumption in the world.
Marcello Scoccia - ONAOO Panel Leader and Technical Vice President
Friday, 20th March, 2015
09.00 - 11.00
Control methods and standardizations. Methods in force and new trends.
Lanfranco Conte - Food Science Dept., University of Udine (Italy)
11.00 – 12.30
Cooking the olive oil. Ingredient or topping?
12.30 – 13.00
Delivery of Participation Certificate.
ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA
RICONOSCIMENTO GIURIDICO N. 561/2008
Sede amministrativa/Segreteria ONAOO
c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29
Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21
Cod. Fisc.: 91003470084 - P.IVA: 05006011000
www.oliveoil.org