• Skip to main content

International Olive Council

The website of the International Olive Council

International olive council logo
Linkedin icon Twitter icon
  • Health
  • Culinary
  • Sustainability
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
Person icon Private area
Person icon
Menu icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability
Tools icon

IOC NEWS

Home / Blog / Training seminar on the sensory analysis of table olives in Amman
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

Training seminar on the sensory analysis of table olives in Amman

AMMAN, JORDAN / 21.11.2024

 

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.

 

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
Carbon Balance Project: Pilot launch on Wednesday 4 June
MADRID, SPAIN / 29.05.2025

The International Olive Council (IOC) reminds all stakeholders that the deadline to register for participation in the pilot phase of the Carbon Balance Project is tomorrow, 30 May 2025. This pilot phase marks a major...

Info

This week on OHIS
MADRID, SPAIN / 23.05.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diets rich in olive oil, vegetables, fruits, whole grains, legumes, and fish—like the...

Info

Mario Solinas Quality Award 2025
MADRID, SPAIN / 22.05.2025

A Celebration of Excellence on the 25th Anniversary of the Competition On Thursday, 22 May, the International Olive Council (IOC) hosted the 2025 Mario Solinas Quality Award ceremony for the Northern Hemisphere at its...

Info

Our last
newsletter

Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

Download

Join our
newsletter

Get our monthly newsletter directly in your inbox, every month with your subscription.


    Privacy Policy
    Main Bodies
    • Council of members
    • Chair
    • Advisory committee
    • Operational committees
    • Executive secretariat
    Key Documents
    • International agreement
    • Links
    • Guide to missions
    • Standards / Testing methods
    • Microsite
    • Photo Gallery
    • Olive Museums
    • Dictionary
    Publications and On-line Sales
    • Olivae
    • World olive encyclopedia
    • World catalogue of olive varieties
    • Following olive footprints
    • Healthy Publications
    • Newsletter
    What we do
    • Standardisation and Research Unit
    • Economic affairs & Promotion Unit
    • Financial Management Unit
    • Olive growing, Olive oil technology & environment Unit
    • Administrative Management and Human Resources Unit
    • Observatory & information systems department
    Economic Affairs and Promotion
    • Prices & balances
    • Country profiles
    • List of importers/exporters
    • Olive oil production costs study
    • Olive oil & table olive figures
    • PROMOTION CAMPAIGNS
    • GRANTS
    Olive growing, Olive oil technology & environment
    • General Page
    • Projects
    • Carbon footprint
    • Geographical indications
    • IOC NETWORK OF GERMPLASM BANKS
    Standardisation and Research
    • Laboratory recognition
    • Mario Solinas Award
    • Quality control programme
    • Nutrition
    • Standards / Testing methods
    Call for tenders
    Grants
    Vacancies
    Tools & Links
    World olive day
    International Olive Council logo
    OHIS logo
    We are social
    • Linkedin icon
    • Twitter icon
    © International Olive Council, 2025

    IOC Logo
    CIA logo

    Olive and the Plant-Forward Kitchen

    Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

    IOC Logo
    CIA logo

    Olive et la cuisine avant-gardiste

    Inspiration du régime méditerranéen pour les biscuits contemporains

    Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

    X