CITOLIVA Badajoz Seminar: "Sensory Analysis and Differentiation of Oils"
Start date:
22/04/2026
Ending date:
23/04/2026
Modality:
In person
Autonomous community:
Extremadura
Province:
Badajoz
Location:
Extremadura Agri-food Technology Institute (INTAEX), a center affiliated with CICYTEX and collaborator of the training action
All the details:
https://citoliva.es/seminarios-badajoz/...
Description
Each in-person seminar combines scientific rigor with practical application, integrating CITOLIVA 's expertise with that of invited experts from universities, technology centers, and companies in the sector. The training program addresses key aspects such as sustainability, oil quality, and adaptation to climate change through specialized sessions aimed at professionals.
PROGRAM OF THE SEMINAR "Sensory analysis and differentiation of oils"
April 22. Laura Guerrero · Head of Tasting Panel at CITOLIVA
- 08:00-09:00.
- PRESENTATION AND INTRODUCTION. Definition and commercial categorization of olive oil
- 09:00-10:15.
- SENSORY ANALYSIS. Basic principles: sense organs. Sensory classification of virgin olive oils. Positive and negative attributes. Tasting technique. Tasting panel
- 10:15-10:45.
- CLIMATE CHANGE AND SENSORY QUALITY OF OLIVE OIL. Analysis of the 2025-2026 olive oil season through the senses
10:45-11:15. BREAK
- 11:15-14:15 . OLIVE OIL TASTING SESSION
April 23. Luz Marina Montero · Manager Olivos del Burdalo SL
- 8:00-9:45.
- Agronomic and technological factors that affect the sensory properties of virgin olive oils
- 9:45-10:45 .
- OLIVE VARIETIES. SENSORY DESCRIPTORS CHARACTERISTIC OF EACH VARIETY
10:45-11:15. BREAK
- 11:15-14:15.
- OLIVE OIL TASTING SESSION
14:15. End of seminar
PROGRAM | REGISTRATION | CONTACT : citoliva@citoliva.es | 953221130