Organoleptic evaluation is a crucial part of testing process for olive oil products. Get a thorough understanding of its role in EU regulation with our free webinar.

The European Union applies strict and specific regulations to the trading and labelling of olive oil products. Accordingly, they must be graded and certified as safe according to rigorous testing procedures.

In addition to a battery of chemical tests, olive oil must undergo sampling and approval by human tasters – a process known as organoleptic assessment.

Organoleptic assessment involves testing by a panel of assessors, who must be able to identify both potential defects and positive attributes. Testers must therefore possess a unique and well-honed set of skills.

Our free webinar will provide you with an understanding of the organoleptic testing process, its role in product certification, and how to ensure a smooth road to market for your product.

Key topics that will be covered:

  • EU regulations on olive oil labelling and trading
  • Olive oil testing and its requirements
  • Olive oil grading and organoleptic assessment

Register now to watch the webinar


By completing this form you have read and agree to TÜV SÜD's privacy statement.


About the speaker

Filippo Venturi

Technical Director, Food, Health & Beauty, TÜV SÜD pH

Dr. Filippo Venturi is Technical Director of the TÜV SÜD pH lab, Italy. He first joined TÜV SÜD in 2013 as Quality Assurance Manager Deputy, before becoming Quality Assurance Manager and Panel Leader for Sensory Analysis in 2009.

Previously, he spent seven years at the Sun Chemical Corporation in Florence. 

Filippo holds a degree in chemistry from the University of Florence.


Take the next step
Connect with us
broken
broken

You are using an outdated browser.

Upgrade your browser today to better experience this site.

Upgrade