The olive oil tasting programme for Extra Virgin Olive Oil Savantes for Australia 2021 (to be held in Victoria, Australia).

The Savantes programmes will be structured to abide by Covid-19 health requirements in regional Victoria.

Venue: A regional venue will be selected in Victoria – most likely Bendigo.

Covid – 19: The date and venue of the Programmes will be announced when there is more certainty about the restrictions and permissions relating to events to abide by Covid-19 health requirements.

Vaccination may be required for participation.

Day 1

 

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-11.00am

Discussion on Olive Oil Markets around the World

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

11.00am-11.30am

Taste and Flavour

Explaining the Savantes tasting format and refreshing how we taste, describe flavours and develop a taste vocabulary

11.30am-11.45am

Break

11.45am-12.15pm

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

12.15pm-1.00pm

Tasting the Range of Styles of Extra Virgin Olive Oil in the Market

Introducing the main styles of extra virgin olive oil from different regions – 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 and Tasting International Award Winners

Presenting for tasting extra virgin olive oils judged to be the best from 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

10.45am-11.30pm

Variation in Varietals

Tasting extra virgin olive oils from the same variety grown in different regions round the world

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, tasting classic extra virgin olive oils from each region

3.30pm-3.45pm

Break

3.45pm-5.00pm

Tasting Savante Participant’s Own Olive Oils

Olive oils brought by participants are evaluated by the class

Presentation of Certificates for Savantes completing the Course – Simon Field

   

Day 3

Profitable Gourmet Table Olive Production

9.00am-9.15am

 

Introduction

9.15am-10.15am

Table olive tasting and markets.

  • Formal olive tasting
  • What the markets want
  • Production costs and price points

10.15am-10.30am

Break

10.30am-12.30pm

Processing.

  • Equipment
  • Variety selection
  • Processing green and black olives

12.30pm-1.15pm

Lunch

1.15pm-2.00pm

Grove Management.

  • Pruning for table olives
  • Grove management
  • Harvesting

2.00pm-3.00pm

Packaging and selling.

  • Food safety
  • Methods of packaging
  • Brine preparation
  • Pasteurisation
  • Labelling
  • Delivery
  • Post-sale monitoring.

3.00pm-3.15pm

Break

3.15pm-4.30pm

Tasting participants’ own olives.

Participants are invited to bring and table olives for tasting. At least one table olive product will be tasted per participant. Time permitting, additional products will be tasted.