From 17 to 21 February 2025, Tunis became an international hub for olive oil excellence as it hosted the Regional Training Course on the Organoleptic Evaluation of Olive Oil. Organised by CIHEAM Zaragoza and the International Olive Council (IOC), in collaboration with Tunisia’s National Olive Oil Office (Office National de l’Huile, ONH), this specialised training aimed to strengthen quality control and sensory evaluation across the Mediterranean region. Bringing together 25 professionals from Algeria, Egypt, Jordan, Libya, Morocco, Palestine, Saudi Arabia, Tunisia, and Türkiye, the course provided an opportunity for participants to enhance their skills in sensory analysis and olive oil quality assessment.

Throughout the five-day face-to-face course, participants took part in both theoretical and practical sessions focusing on the sensory evaluation of virgin olive oil. The training covered a variety of aspects, from the fundamentals of organoleptic analysis to more advanced tasting techniques. The key objective was to familiarise participants with the wide range of sensory attributes—olfactory, gustatory, and tactile—that define the quality of virgin olive oil. Specifically, the course aimed to develop the ability of tasters to identify and quantify positive and negative sensory attributes, improve their sensitivity and memory for different stimuli, and achieve consistent, coherent judgments when assessing olive oil quality. In the world of olive oil, tasting is a fundamental aspect of determining quality, so the training and abilities of the tasters are a highly valuable resource.

Besides enhancing sensory skills, the course provided a deeper understanding of IOC olive oil quality standards, influencing factors, and evaluation guidelines.

Technical visit

One highlight of the course was a technical visit to a range of facilities related to olive oil production, including an olive nursery where participants saw examples of cutting propagation methods, and an experimental olive oil mill with a modern olive oil production facility which manages between 300 and 400 tonnes per year, most of which is exported. Participants tasted oils from different local olive varieties, enhancing their practical understanding of how sensory characteristics are linked to the cultivation and extraction processes.

The production process was seen in full operation, from the arrival of the olive samples to the various stages of processing and oil extraction. The mill is currently promoting two local olive varieties, including the ‘Silver’ variety, due to their superior adaptation to local conditions. While foreign varieties, especially those from Spain, initially yield high quantities of oil, their productivity tends to decline after 10 to 15 years, and require replanting. This has led to a strategic focus on local varieties to ensure better crop longevity.

The visit concluded with lunch at a traditional mountain inn, set in an Arab-style house surrounded by olive groves, combining cultural immersion with technical training.

Tasting sessions

Practical tasting sessions with a variety of oils were a significant part of the course. Participants were able to apply their new knowledge to assess and classify the oils based on their sensory profiles. They learnt first-hand how to avoid common errors in sensory analysis, and practised with the IOC’s specific sensory evaluation sheets and tools.

Participants also gained insight into the operations of sensory analysis laboratories, and the organisation and functioning of tasting rooms that meet IOC standards. Throughout the course, experienced trainers used interactive methods, incorporating participation and encouraging discussions to enhance understanding.

The course concluded with a final tasting session of several Tunisian and international olive oil varieties, using the ’Mario Solinas’ competition sheets enabling participants to assess and judge the oils.

Closing session

The closing session of the course was marked by the presence of several key representatives, including the Deputy Executive Director of the IOC, Abderaouf Laajimi, the Head of the Olive Oil Technologies, and Environment Unit at IOC, Lhassane Sikaoui, the Coordinator for Plant Production, Health, and Breeding at CIHEAM Zaragoza, Ramzi Belkhodja, and the Director General of Tunisia’s National Oil Council (ONH), Hamed El-Daly.

The Director General of the ONH underlined the exceptional participation of experts and specialists from all Arab countries that are members of the International Olive Council (IOC). He acknowledged the efforts of the ONH staff, particularly the supervisors of the training course. El-Daly also highlighted the IOC’s continuous logistical and educational support for Tunisia’s National Oil Council training centre, which is part of the IOC's technical cooperation programme. This programme encourages the exchange of expertise among member countries, contributing to the overall development of the olive oil sector.

The International Training Centre in Tunisia stands as the only institution in the southern Mediterranean specialising in olives and olive oil. Its primary goal is to enhance expertise in the field of olive oil, promote a culture of quality, and elevate the industry to a level of outstanding excellence.

The closing session provided a meaningful end to the course, reinforcing the importance of international collaboration and the continuous pursuit of knowledge in the olive oil sector.

Conclusions

The course was a huge success, providing valuable skills and knowledge to professionals in the olive oil sector. The combination of theoretical learning, practical tasting sessions, and field visits, ensured that participants not only gained an in-depth understanding of sensory analysis but also had the opportunity to apply their new skills in real-world settings.

This initiative generated significant interest among participating countries, reinforcing the importance of organoleptic evaluation in adding value to olive oil. By providing participants with valuable expertise, the training enabled them to share and implement their knowledge within their own countries. This fosters stronger quality control and product differentiation in international markets. Furthermore, the collaboration between Mediterranean countries and the IOC has been further strengthened, paving the way for future initiatives aimed at advancing the olive oil sector across the region.

Last but not least, the course was yet more evidence of the excellent and fruitful collaboration between the IOC and CIHEAM Zaragoza, which is reflected in capacity-building activities such as this course. In addition to their high technical standard, these initiatives foster the exchange of experiences among professionals from different countries.