19 and 20 March 2026
Melbourne, Australia
Profiling the World’s Extra Virgin Olive Oils
and
Discussing Markets, Health Benefits, Culinary Uses and Quality Standards
Excellent Extra Virgin Olive Oil, Valuable Knowledge and Good Company makes Extra Virgin Olive Oil Savantes Much More than Tasting
- Learn to use the Savantes latest method to profile olive oil – the Savourgram©
- Provides opportunities to improve personal tasting knowledge and confidence
- Through its tasting skills review recognises and rewards competency
- Is unaligned and independent
- Is an international movement connecting people in many countries; and
- It fosters respect for the products of all producing countries
Savantes Review and Recognition
Includes skills review exercises and giving recognition as Associate Savante or Savante if you achieve the prescribed scores. For further information go to www.savantes.org.
Savantes is Worldwide
- Modena, Italy
- Priego de Cordoba, Seville, Toledo, Madrid, Spain
- London, United Kingdom
- New York, Chicago, Minneapolis, USA
- Sydney, Melbourne, Australia
- Auckland, Blenheim, Wellington, Hawkes Bay, New Zealand
- Cape Town, Johannesburg, South Africa
- Dublin, Ireland
- Amsterdam, Netherlands
- Kalamata, Greece
- Provence, France
The New Savantes Olive Oil Profiling Method
In a global first Savantes will introduce to you a new creative multi-dimensional method of profiling and recording the extra virgin olive oils we taste.
In the continuing development of the Savantes tasting philosophy we have developed the concept of ‘Savantes Savourgram©’ with colours representing the positive characteristics of fruitiness (blue), bitterness (green) and spiciness (red).
To represent the progression of flavours along the palate, a graph has been devised with the vertical axis representing intensity and the horizontal axis representing time in one second intervals. The profiling can be done with the basic single line or an advanced three characteristic method.
The addition of the fruits, vegetal, spicy and nutty food ingredient flavours detected, and where on the palate they occur, completes an evocative picture for the consumer of the oil.
Application
The process is a practical visual way to compare the assessment of oils between tasters and to represent the aroma and flavour profile to consumers on websites.
The Savourgram provides a visual tool to introduce consumers to the positive flavour characteristics of a range of extra virgin olive oils.
It will also assist in the blending of oils to achieve a particular flavour profile. The profiles of all the oils tasted in a session can be recorded in a single workbook for ease of comparison.
The Extra Virgin Olive Oils you will taste
The olive oils provided for tasting include extra virgin olive oil from the main varietals.