The sensorial analysis of virgin olive oil is an adventure that will not leave you indifferent, the aromas and flavors of olive oil can make you travel through time and remember moments of the past that you thought you had forgotten.
Virgin olive oil is the essence of our Mediterranean Diet, and, as such, should be known and appreciated. From the Protected Designation of Origin "Priego de Córdoba", offer the possibility of acquiring the necessary knowledge to learn to differentiate the different types of olive oil that exist, know how to identify the quality and the organoleptic characteristics of the same. For this, the D.O.P. Priego de Córdoba through the Association for the Control of the Quality of the Oils of the Region of "Priego de Córdoba" (ASCCAL), performs an annual program divided into three levels; level 1 initiation, level 2 improvement and level 3 advanced. Each level is aimed at a type of audience, from people who do not have any experience and want to learn the basics at the level of initiation, to experienced tasters who want to sharpen their skills and deepen the culture of the exciting world of sensory analysis tasting different types of monovarietal oils of national and international origin at the advanced level. For those people who have a broader knowledge about the world of oil and sensorial analysis, an intermediate level has been created, a level of improvement in which the concepts learned in the initial level will be loyal and work will be done to improve the tasting technique, defect identification and intensity calibration. Here are the dates: Level I: Initiation: From June 3 to 7 Level II: Improvement: From July 1 to 4 Level III: Advanced: From June 10 to 12. For more information contact ASCCAL Telephone +34957547034 / firstname.lastname@example.org