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CIHEAM Zaragoza and the IOC promote elite training for virgin olive tasting panel leaders
CIHEAM > AGENDAS > CIHEAM Zaragoza and the IOC promote elite training for virgin olive tasting panel leaders
  • CIHEAM Zaragoza hosted a new edition of the for Panel Leaders on the Sensory Analysis of Virgin Olive Oil, in collaboration with the International Olive Council (IOC).
  • Over five days, international experts analysed the official methodology, panel management, and quality assurance in the sensory analysis of olive oil.

CIHEAM Zaragoza hosted a new edition of the Training Course for Panel Leaders on the Sensory Analysis of Virgin Olive Oil. Organised in close collaboration with the International Olive Council (IOC), this event gathered professionals and experts from the olive sector who worked through an intensive programme analysing the official methodology and discussed ways to guarantee the best performance of tasting panels.

This high-level training is fundamental for the sector. The panel leader plays an essential role to guarantee reliability, precision, and harmonisation of sensorial analysis at international level. This rigour is key for market transparency, product quality, and consumer protection.

An intensive programme focused on excellence and standards

The content combined theoretical sessions with a significant practical component, addressing the following critical aspects in depth:

  • Standards and quality: The requirements of ISO 17025:2017 applied to sensorial testing laboratories, and IOC procedures for panel accreditation and recognition.
  • Panel management: Specific modules covered selection, training and quality control of VOO tasters, internal control management (reference samples) and external control management (COI proficiency tests).
  • Sensorial methodology: Participants explored the physiology of sensorial analysis, factors affecting measurements, official IOC methodology and use of specific software.
  • Practical application: The course included tasting sessions where future panel leaders evaluated samples, analysed results, and became familiar with the profile sheet. The programme also dedicated a section on the rules of prestigious IOC competitions such the Mario Solinas Quality Award.

A team of experts to guide the participants

One of the key success factors was the quality of the instructors - all officers and experts from the International Oil Council and renowned specialists in oil quality and analysis. Experts including Plácido Pascual, Angels Calvo, Mª Luisa Domínguez, Francesca Baroccio, Lola Sualdea, Ana Peris, Ibtihel Khemakem, Ana Carillho, and Abderraouf Al-Antari, guided participants through the complex nuances of organoleptic evaluation and lab management.

The closing session and award of diplomas concluded an intense week of learning. With this initiative, CIHEAM Zaragoza and the IOC have reaffirmed their commitment with excellence in training and safeguarding the quality of olive oil worldwide.