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On Friday 15 December, the International Olive Council’s (IOC) Standardisation and Research Unit organised an introductory tasting session entitled “The basics of edible olive oils”. The event was attended by seventeen agricultural attachés from several countries, including the USA, New Zealand, Australia, the UK, the Netherlands and France.
Jaime Lillo, who will take on the role of IOC Executive Director as of 2024, presented the Organisation’s main goals, which are, essentially: the fostering of international cooperation, the promotion of quality standards for olive oil and table olives, and ensuring the sector’s sustainable growth. He also touched on the current situation of the olive oil market, with particular emphasis on the increasing demand for high-quality olive oils, as well as the importance of effective distribution channels for meeting consumers’ expectations.
The tasting session was conducted by Dr Mercedes Fernández, Head of the Standardisation and Research Unit. She provided participants with a comprehensive introduction to the world of olive oil classifications, tasting methods, and the key characteristics that define an oil’s quality. Fernández underscored the significance of physico-chemical and sensory analysis in the evaluation of olive oil.
The participating agricultural attachés had the opportunity to taste eight different oils, including five extra virgin olive oils (EVOO) prized with the 2023 Mario Solinas Quality Award that are amongst the finest EVOOs worldwide. Moreover, this hands-on experience taught them to differentiate between olive oils composed of virgin and refined olive oil, as well as virgin olive oils like lampante oils, virgin oils and EVOOs.
Through equipping these professionals with a basic understanding of the boundless world of olive oils, the IOC reaffirms its mission to foster a global community of experts who are dedicated to promoting the production and trade of olive oils, as well as enhancing consumers’ awareness of this magnificent natural product. Geared with this newfound expertise upon their return to their respective countries, these individuals possess the ability to make a positive impact on the olive oil industry, further fortifying its standing on the global stage. This enriching event culminated with a delightful tasting of Mario Solinas EVOO based dishes.
