Course on the Sensory Analysis of Extra Virgin Olive Oil

One of the professional activities carried out in the framework of the 17th Montoro Olive Tree Trade Fair, and one of the most popular this year, was the Course on the Sensory Analysis of Extra Virgin Olive Oil.


A group of 25 students, consisting of millers and experts from the region’s cooperatives, attended this course at the Hotel Mirador in Montoro.

curso_cata_aceite_oliva_virgen_extra_montoro_brigida_jimenezThe first day, 14th May, was led by Brígida Jiménez Herrera, director of theAndalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) in Cabra, who spoke to the participants about the organoleptic properties of extra virgin olive oil. There was then a tasting of international oils and another of the different varieties and blends of oil.


The person responsible for running the second day of the tasting course was José María Horcas, head of the laboratory panel at DCOOP. He explained to the participants the features and characteristics of the extra virgin olive oil from the PDO Montoro-Adamuz and the DO Antequera. After his presentation the students took part in a tasting of the olive oils from those designations of origin.