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A four-day training seminar on the sensory analysis of table olives was held in the Jordanian capital from 17 to 20 November 2024. Organised by the IOC at the request of the Jordanian Ministry of Agriculture, the event brought together 25 participants from the public and private sectors. The main presentations were given by Manuel Brenes, from the Instituto de la Grasa, and Efstathios Panagou, from the Agricultural University of Athens. The Jordanian Organisation for Metrology and Standardisation hosted the seminar, which covered a range of topics relating to the processing of table olives and the IOC’s method for the sensory analysis of these products.
An overview of the sector
The first day provided an overview of the table olive sector in Jordan, Spain and Greece, highlighting its importance on national and international markets. Presentations also detailed the IOC Trade Standard applicable to table olives and explored various commercial preparations, such as Spanish-style olives, natural black olives and black olives blackened by oxidation.
Nutrition and sensory analysis
The second day was devoted to the nutritional aspects of table olives, highlighting their crucial role in human nutrition as a key component of the Mediterranean diet. Special attention was paid to explaining the IOC method for sensory analysis, including its scope, the equipment required, specific vocabulary, gustatory and kinaesthetic attributes, as well as sample tasting and classification procedures.
Statistical aspects of sensory analysis were also presented in detail, followed by a practical workshop. Participants determined the detection threshold for a specific sensory attribute in line with the IOC standard, which was used to select the tasters.
Tasting sessions
The third day was devoted to tasting sessions of samples of table olives from the local market and olive industries. Preparations included Spanish-style green olives, black olives blackened by oxidation and natural black olives. Participants learned how to use the sensory profile sheet for table olives and analysed the results of the tastings using the computer programme developed by the IOC.
Samples with sensory defects were also presented, enabling participants to familiarise themselves with the main deviations observed during the fermentation of table olives.
Technical visit
On the final day, participants took a technical tour of the area around Amman. They discovered a table olive processing and packaging facility, where the packaging stages were explained to them in detail. The visit continued at an oil mill, giving participants the opportunity to learn more about the olive oil extraction process.
An initiative to strengthen skills and exchanges
This seminar enabled participants to acquire practical and theoretical knowledge on the sensory analysis of table olives and the IOC’s methods, while encouraging exchanges between the multiple sector stakeholders. This initiative is part of the IOC’s mission to promote excellence and the harmonisation of practices on an international scale.
