The olive all tasting courses all sound very interesting. However, they all
seem to be concerned with tasting for extra virgin or virgin status where it
is important to recognise the faults in the oils.

No one has mentioned the pleasant taste attributes of the different olive
oils - very relevant maybe to Stans course for foodies and those interested
in good food.

In 1993 I was commissioned by the then EEC to write a paper on Taste and
Flavour in Olive Oil and part of the paper was concerned with building a
vocabularly for talking about the good flavour attributes of olive oils. It
is still available in some university libraries.

However, the now EU has commissioned me to rewrite and update the paper in
the light of modern research. I have just completed the paper and it has
gone to Brussels for the bureaucratic seal of approval. I expect it to be
published sometime early to Spring next year.

If anyone would like copies of the paper when it is issued please let me
know.

Part of my credentials as a taster is the fact that I sit on the judging
panel for the Italian Leone d'Oro international awards for olive oil run by
the Mastri Oleari or Oil Masters Corporation in Italy. I have been on the
panel for the last five years and will be joining it again in March this
year.

Back to the bad quality oil - my own aide memoire for fusty oil is the taste
of table olives which have been left out all night after a party. Very
nasty! But old socks will certainly do.

Judy
----- Original Message -----
From: "Stan Kailis" <kailis@ca.com.au>
To: <OliveOil@egroups.com>
Sent: 24 November 2000 22:30
Subject: Re: [OliveOil] Olive oil tasting course


Dear Mike and Julie (sorry mistake in the first email)

Could you please send me an outline of your a olive tasting course.

We at the University are planning our 2001 Calendar. Provisional
activities include

¥ Olive oil appreciation evenings aimed at the public, foodies and
beginners - Mediterranean food and local evo olive oils for tasting -
several during the year

¥ Olive Panel Tasters Course to IOOC standard - Trainer from Pescara -
February
¥ Australian Table Olive Production Manual - Several workshops around
Australia - February -April
¥ Table Olives: Getting Started - April
¥ Scientific and Cultural Symposium - New Norcia - Bread, Olive and Wine
- July
¥ Olive Oil: Getting Started - Chemical tests and tasting - October

The dates have not been set as yet and months are approximate at this
stage.

Stan kailis