A meeting to present the results of the study of the ripe Picual variety was held on 14 October 2022. The meeting took place in Córdoba, at the headquarters of the Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA) Alameda de Obispo de Córdoba. The meeting was attended by the Head of the Standardisation and Research Unit, Mercedes Fernández Albaladejo, and the Head of the Olive Oil Chemistry Department, Yousra Antit.
The results of this study, which was conducted by IFAPA and the Asociación Española de Municipios del Olivo (AEMO), will be made available to the expert group on organoleptic assessment.
The Executive Secretariat received a formal request to create an electronic working group (eWG) in 2021 to study this issue. This group, which is coordinated by Fernando Martinez and José Maria Penco, is composed of IOC experts that were officially designated by the competent authorities of the participating countries.
Mercedes Fernández congratulated the coordinators and members of this eWG and all the panel leaders who helped conduct sensory analysis on the samples of this variety. She added that the IOC and the organoleptic assessment expert group would continue their work using the results from future crop years.
The results of the physico-chemical and organoleptic analyses were presented and the participants took part in a tasting session.