The olive oil tasting programme for Extra Virgin Olive Oil Savantes for Australia 2023 will take place in Melbourne on the 16th and 17th of March, 2023.
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March 16 |
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9.00am-9.15am |
Welcome to Savantes – Simon Field |
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9.15am-10.00am |
Alphabet of Aroma Participants ‘switch on’ with an exercise involving the description of a range of aromas associated with extra virgin olive oils. |
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10.00am-10.45am |
Discussion on Olive Oil Markets around the World An update and forum on olive oil market trends around the world |
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10.45am-11.30am |
Taste and Flavour - Savantes Palette of Flavours and Savourgram Explaining the new Savantes tasting format and refreshing how we taste, describe flavours and develop a taste vocabulary |
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11.30am-11.45am |
Break |
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11.45am-12.00pm |
Discussion on International Quality Standards and Defects in Olive Oil An overview and update on the ever changing international and national quality specifications. Practice in tasting different grades of olive oil and detecting defects |
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12.00pm-1.00pm |
Tasting the Range of Styles of Extra Virgin Olive Oil in the Market Introducing the main styles of extra virgin olive oil – delicate to robust |
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1.00pm-1.45pm |
Lunch |
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1.45pm-2.45pm |
Culinary and Health Attributes of Olive Oil Nutritional, health and culinary characteristics of extra virgin olive oil |
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2.45pm-3.00pm |
Break |
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3.00pm-4.00pm |
Exploring the Many Specific Flavour Characteristics of Extra Virgin Olive Oils Exploring the range of flavours found in extra virgin olive oils from around the world |
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4.00pm-4.30pm |
Judging for Competitions Reviewing the range of competitions around the world |
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4.30pm-5.00pm |
Economics and Blending How blending is used to achieve particular flavours and price points |
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Day 2 |
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9.00am-10.30am |
Savantes Review Skill Test An opportunity for participants to appreciate their personal tasting ability |
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10.45am-11.30pm |
Variation in Varietals Tasting extra virgin olive oils from different varieties |
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11.30pm-12.30pm |
Blending for a Market - Group Work Participants blend an extra virgin olive oil to meet their own market brief covering style, flavour and price point. The blended oils are tasted by the class to determine whether they meet the briefs |
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12.30pm-1.15pm |
Lunch |
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1.15pm-2.15pm |
Analysing Varietals in a Blend by Taste - Group Work Participants try to determine by taste the proportion of varietals in a blended extra virgin olive oil and then reproduce the blend. |
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2.15pm-3.30pm |
Tasting Olive Oils from Around the World A tour of the main olive oil producing regions round the world |
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3.30pm-3.45pm |
Break |
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3.45pm-5.00pm |
Tasting Savante Participant’s Own Olive Oils Olive oils brought by participants are evaluated in blind tasting by the class Presentation of Certificates for Savantes completing the Course – Simon Field |