CITOLIVA Toledo Seminar: "Sensory Analysis and Differentiation of Oils"

These training sessions aim to transfer high-value technical knowledge, bring innovation closer to the territory and provide professionals in the olive oil sector with practical tools to improve the sustainability, efficiency and competitiveness of olive groves.

Each session is designed to equip participants with clear technical criteria and solutions applicable to their daily work. The goal is for you to leave each session with a practical, up-to-date, and realistic vision of how to move towards a more efficient, sustainable, and profitable olive-growing industry.

Seminar given by Laura Guerrero · Head of the Tasting Panel at CITOLIVA and Enrique García Tenorio, Director of the CRDO Montes de Toledo Foundation

PROGRAM

SESSION OF WEDNESDAY, MAY 20

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 campaign through the senses.
10:45-11:15 | BREAK.
11:15-14:15 | OLIVE OIL TASTING SESSION.

SESSION OF THURSDAY, MAY 21

08:00-09:45 | AGRONOMIC AND TECHNOLOGICAL FACTORS THAT SENSORIALLY AFFECT VIRGIN OLIVE OILS
09:45-10:45 | OLIVE VARIETIES. CHARACTERISTIC SENSORY DESCRIPTORS OF EACH VARIETY.
10:45-11:15 | BREAK.
11:15-14:15 | OLIVE OIL TASTING SESSION.

REGISTRATION (limited places) | PROGRAM | Contact : citoliva@citoliva.es