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.

 

March 16

 

9.00am-9.15am

Welcome to Savantes – Simon Field

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.

10.00am-10.45am

Discussion on Olive Oil Markets around the World

An update and forum on olive oil market trends around the world

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

11.30am-11.45am

Break

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

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

1.00pm-1.45pm

Lunch

1.45pm-2.45pm

Culinary and Health Attributes of Olive Oil

Nutritional, health and culinary characteristics of extra virgin olive oil

2.45pm-3.00pm

Break

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

4.00pm-4.30pm

Judging for Competitions

Reviewing the range of competitions around the world

4.30pm-5.00pm

Economics and Blending

How blending is used to achieve particular flavours and price points

 

 

Day 2

 

9.00am-10.30am

Savantes Review Skill Test

An opportunity for participants to appreciate their personal tasting ability

10.45am-11.30pm

Variation in Varietals 

Tasting extra virgin olive oils from different varieties

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

12.30pm-1.15pm

Lunch

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.

2.15pm-3.30pm

Tasting Olive Oils from Around the World

A tour of the main olive oil producing regions round the world

3.30pm-3.45pm

Break

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