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Madrid - On 19 and 20 September 2019, some 30 experts from IOC member countries took part in the meeting on the organoleptic assessment of virgin olive oils and panel harmonisation at headquarters in Madrid. The experts examined the latest updates on the sensory analysis of virgin olive oils. The findings of the electronic working groups on topics such as laboratory accreditation, jury training, reference samples and statistics applied to sensory analysis were also presented.
The focus group on the application of the method proposed a guide on the verification of the declared category.
A draft guide of recommendations for consumers on storing and preserving olive oils and olive-pomace oils intended for human consumption was presented before the final version.
Other topics were also discussed, in particular the follow-up of the tasting sessions and the progress of the OLEUM project.
On 20 September 2019, a meeting was held for the working group on statistics. Then, a workshop was held on harmonisation for panel leaders.
The group presented the results of the proficiency check test for laboratories for the sensory analysis of virgin olive oils. These laboratories were seeking IOC approval for the period 2019-2020. Samples were then tasted in an open session.
Lastly, the experts examined the profile sheet of the Mario Solinas Quality Award and the proposals to update it.
Reflections on doctoral theses were requested from the group of experts with a view to their possible funding by the IOC.
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