The olive oil tasting programme for Extra Virgin Olive Oil Savantes for Australia 2022 (to be held in Victoria, Australia).
The Savantes programmes will be structured to abide by Covid-19 health requirements in regional Victoria.
Venue: A regional venue will be selected in Victoria – most likely Bendigo.
Covid – 19: The date and venue of the Programmes will be announced when there is more certainty about the restrictions and permissions relating to events to abide by Covid-19 health requirements.
Vaccination may be required for participation.
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Day 1 |
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9.00am-9.15am |
Welcome to Savantes – Simon Field |
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9.15am-10.00am |
Alphabet of Aroma Participants ‘switch on’ with an exercise involving the description of a range of aromas associated with extra virgin olive oils. |
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10.00am-11.00am |
Discussion on Olive Oil Markets around the World An update and forum on olive oil market trends around the world |
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11.00am-11.30am |
Taste and Flavour Explaining the Savantes tasting format and refreshing how we taste, describe flavours and develop a taste vocabulary |
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11.30am-11.45am |
Break |
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11.45am-12.15pm |
Discussion on International Quality Standards and Defects in Olive Oil An overview and update on the ever changing international and national quality specifications. Practice in tasting different grades of olive oil and detecting defects |
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12.15pm-1.00pm |
Tasting the Range of Styles of Extra Virgin Olive Oil in the Market Introducing the main styles of extra virgin olive oil from different regions – delicate to robust |
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1.00pm-1.45pm |
Lunch |
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1.45pm-2.45pm |
Culinary and Health Attributes of Olive Oil Nutritional, health and culinary characteristics of extra virgin olive oil |
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2.45pm-3.00pm |
Break |
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3.00pm-4.00pm |
Exploring the Many Specific Flavour Characteristics of Extra Virgin Olive Oils Exploring the range of flavours found in extra virgin olive oils from around the world |
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4.00pm-4.30pm |
Judging for Competitions and Tasting International Award Winners Presenting for tasting extra virgin olive oils judged to be the best from around the world |
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4.30pm-5.00pm |
Economics and Blending How blending is used to achieve particular flavours and price points |
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Day 2 |
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9.00am-10.30am |
Savantes Review Skill Test |
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10.45am-11.30pm |
Variation in Varietals Tasting extra virgin olive oils from the same variety grown in different regions round the world |
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11.30pm-12.30pm |
Blending for a Market - Group Work Participants blend an extra virgin olive oil to meet their own market brief covering style, flavour and price point. The blended oils are tasted by the class to determine whether they meet the briefs |
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12.30pm-1.15pm |
Lunch |
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1.15pm-2.15pm |
Analysing Varietals in a Blend by Taste - Group Work Participants try to determine by taste the proportion of varietals in a blended extra virgin olive oil and then reproduce the blend. |
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2.15pm-3.30pm |
Tasting Olive Oils from Around the World A tour of the main olive oil producing regions round the world, tasting classic extra virgin olive oils from each region |
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3.30pm-3.45pm |
Break |
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3.45pm-5.00pm |
Tasting Savante Participant’s Own Olive Oils Olive oils brought by participants are evaluated by the class Presentation of Certificates for Savantes completing the Course – Simon Field |
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Day 3 |
Profitable Gourmet Table Olive Production |
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9.00am-9.15am |
Introduction |
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9.15am-10.15am |
Table olive tasting and markets.
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10.15am-10.30am |
Break |
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10.30am-12.30pm |
Processing.
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12.30pm-1.15pm |
Lunch |
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1.15pm-2.00pm |
Grove Management.
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2.00pm-3.00pm |
Packaging and selling.
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3.00pm-3.15pm |
Break |
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3.15pm-4.30pm |
Tasting participants’ own olives. Participants are invited to bring and table olives for tasting. At least one table olive product will be tasted per participant. Time permitting, additional products will be tasted. |