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<pre>Dear All

Here is more detail regarding the UWA Olive Oil Tasters School.



The University of Western Australia

Faculty of Agriculture
Plant Sciences
35 Stirling Highway ,Crawley, Western Australia 6009
Facsimile: Australia 08 9380 1108 International 618 9380 1108
Telephone: Australia 08 9380 1782 International 618 9380 1782

Professor Stan Kailis

Telephone: Australia 08 9380 1644 International 618 9380 1644
Email: skailis@agric.uwa.edu.au



At an Olive Forum evening held at the University of Western Australia in
2000, it was
suggested that the University become involved in olive oil tasting and
in particular the establishment of panel for quality testing of olive
oils.

I wish to advise that at this stage we can offer an Olive Oil Tasting
School to be conducted by Dr Luciano di Giavacchino and myself at the
University in February. Dr Giovacchino is an experienced International
Olive Oil Council olive oil taster.

I appreciate this is short notice, but it is important to be able to
take advantage of this situation where Dr di Giovacchino has made time
to come to Perth.

As you and your are colleagues are interested in this topic could you
please pass this
information on to them through your network. Please publicise as widely
as possible.

If you require more information feel free to contact me at the above
contact numbers. Also my home details are Phone 367 2622 Fax 9367 2321
and email kailis@ca.com.

Thank You


Stan

University of Western Australia Olive Oil Tasters School February 2001
First Notice

Date February 26 to 28 2001
Cost $450
Venue: The University of Western Australia-Crawley

It is our pleasure to invite you and your colleagues to participate in
the UWA Olive Oil Tasters School 2001 to be conducted by Professor Stan
Kailis and Dr Luciano di Giovacchino, through the Department of Plant
Sciences from Monday February 26th to Wednesday 28th 2001 inclusive. Dr
Giovacchino is internationally recognised for his expertise in sensory
evaluation of olive oil and as a trainer in olive oil tasting. He comes
from the prestigious Instituto Sperimentale Elaiotecnica, Pescara Italy.
As places will be limited to 20-25 early registration is important to
secure a place. An outline of the program is given below.

The School will introduce participants to the official requirements and
methodology for olive oil tasting as well as the practical
considerations in evaluating olive oils. The School is aimed at:

¥ olive growers
¥ olive oil producers
¥ food industry personnel
¥ sellers and marketers of olive oils.
¥ persons considering to become members of olive oil tasting panels

To become an expert taster of olive oil needs many years of experience.
This School will assist you towards this goal.

Note: For international accreditation of olive oil tasting panels, it is
the panel and not the individual tasters that is accredited. Therefore
participation in this School will not provide accreditation for
individual tasters. It is envisaged that participants would provide a
core of tasters for a proposed Western Olive Oil Panel.

The Australian Olive Association has already established an olive oil
tasting panel which is made up of southern and eastern Australian
tasters.

Dr di Giovacchino has been involved in the training of the Australian
Olive Association Panel.

Monday, February 26, 2001
Morning
1. Group Welcome
2. Overview of the international requirements for olive oil testing
and tasting
3. Organoleptic analysis : the methodology of olive oil tasting.
4. The profile sheet for organoleptic assessment of virgin olive oil.
5. Practical test : the most common defects of oils.
Afternoon
6. The origin of the positive and negative attributes of virgin olive
oil.
7. Practical test : virgin olive oil tasting on samples of virgin
olive oils.

Tuesday, February 27, 2001
Morning
8. Qualitative characteristics of virgin olive oil and its
classification.
9. Practical est : virgin olive oil tasting and classification
on olive oil samples
10.Intensity rating test (rancid defect).
Afternoon
11.Influence of olive processing on the quality of virgin olive oil.

12.Practical test : Intensity rating test (fusty
defect).

Wednesday, February 28, 2001
Morning
13.Olive oil storage and quality.
14.Practical test : virgin olive oil tasting and classification
15.Intensity rating test (winey defect).
Afternoon
16.Practical test : virgin olive oil tasting and classification
17.Questions and Discussion
18.Certificate of participation and closing.

Contact

Professor Stan Kailis
Department of Plant Science
Faculty of Agriculture
35 Stirling Highway, Crawley WA 6009
Tel +618 9380 1644 Fax +618 9380 1108
email: skailis@agric.uwa.edu.au



************************************************** *************************

UWA Olive Oil Tasters School February 2001

Please make cheques out to Olive Oil School Plant Sciences Department.
Send to Professor Stan Kailis, Plant Sciences Department, the University
of Western Australia, 35 Stirling Highway, Crawley, WA 6009.

Name/s_________________________________________________ _________________________\
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Address___________________________________________ ________________________Code__\
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Tel No
________________________FaxNo_____________________ ___Email______________________\
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No of Places_______@ $450 Amount Tendered $__________
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