Olives New Zealand

Sensory Assessment Seminar

Sensory aspects of the Extra Virgin Olive Oil assessment

This seminar will be run by our two Italian judges, Dr Di Lecce and Dr Cerretani. The programme will focus on “when the tasting reflects the quality” using 2017 NZ EVOO Awards winning oils.

The seminar will be held at the James Cook Hotel on Sunday 15th October, the day after the Awards Dinner and the cost is $250 per attendee for members. The registration form for the Seminar and Awards Dinner are here.
2017 Sensory Assessment Seminar

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