Australian olive industry sensory training (OL17003)
What’s it all about?
This investment is supporting a range of sensory training programs for different audiences in the olive industry. The goal is to ensure the industry is equipped with the necessary skills and knowledge for ongoing monitoring of the sensory attributes of both extra virgin olive oil and table olives, in agreement with industry specifications for quality.
The project’s work includes training to support the knowledge of accredited sensory panellists and nationally accredited competition judges relating to the International Olive Council and American Oil Chemists’ Society, as well as workshops to encourage new entrants and educate beginners on how to actively fit the quality, flavour and presentation of oils and olives to match evolving and increasing market demands.
This project is a strategic levy investment in the Hort Innovation Olive Fund