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English course


According to the I.O.C. – International Olive Council norms COI T/20 and International regulation.

Minimum number of participants: 12


Phone: +39 346 5419 847



17 – 20

June 2024

Chamber of Commerce or Hotel Farnese
Via Reggio, 51/A
43126 – Parma (PR)

GPS coordinates: lat. 44,814301 – long. 10,31651

Tel: +39 0521 994247
Best Western Plus Hotel Farnese


Participation in the course requires a contribution, net of transaction costs, of Euro 1,490.00 (including the IRVEA 2024 membership fee).

FEATURESdidactical programmelecturers

The course aims to train Panel Leaders with specific skills and tools to set up, train and guide official tasting panels of virgin olive oils according to the international standards governing the classification and marketing of olive oils.

The Panel Leader, also known as the Panel Supervisor, is a professional able to select and train professional tasters for the composition of official Panels for product classification.


The required duties for a Panel Supervisor are to:

• manage and oversee the running of the laboratory and associated information system;
• training and instruction of (panel) judges;
• continuous monitoring of each taster’s the capability/competency;
• maintain good relations with management and other company personnel;
• collate and process all details for reporting of final tasting tests;
• have a broad knowledge of the make up of the products being analyzed.

Features of the panel Leader

The Panel Leader (Panel Supervisor) is the link between the sensory judges (tasters) and the “sensory evaluation” of the product. A multidisciplinary role where you/he must have the ability to:

• instructor;
• manager;
• secretary;
• have good listening skills;

• have solid leadership;
• organization skills;
• inventiveness and creativity

He must possess the same qualities required of the tasters making up the panel, intellectual honesty, curiosity, motivation (tasting) and determination in managing the group of tasters.

Must be able to manage the Panel Room, be the point of reference and guide of the group of judges who make up the panel and a good administrator of the large volume of samples to be tested, which may sometimes have to be repeated.

He/she should have a sound knowledge of the product being analysed and facilitate the various round table discussions on determining the specific descriptors for each product category.


17th of June 2024

– Presentation and course opening.

– Presentation: Review of concepts: grades of olive oil.

– Presentation: IOC tasting method and its most relevant aspects.

– IOC tasting method: tasting methodology.

– Tasting session: positive attributes (4 samples).

– IOC tasting method: Profile sheet use.

18th of June 2024

– Basic principles for organoleptic assessment. Human senses physiology.

– IOC tasting method: tasting conditions.

– Physiological and psychological factors which may affect the organoleptic assessment.

– Most frequent errors in organoleptic assessment and how to prevent them.

– Tasting session: negative attributes (4 samples).

19th of June 2024

– Review of the IOC method for selection and qualification of new olive oil tasters. Practical and theoretical aspects to consider during the qualification process.

– Tasting session (4 samples).

– The role of the panel leader and tasters.

– Tasting session (4 samples).

– IOC tasting method: guarantee mechanisms.

– Tasting session (4 samples).

20th of June 2024

– Internal quality control of the taster and the panel (COI/T28/DocN1/).

– Tasting session (4 samples).

– External quality control: intercomparison trials (COI/T28/DocN1/).

– Tasting session (4 samples).


Final selection training


– Organisation of a sensorial laboratory for the accreditation body (COI/T28/DocN1/).

– Tasting session (4 samples): participants score test.

– Olive oil composition and its importance in human health.

– Final course exam (4-6 samples).

Without regard to the above didactical program, the topics may subject to variations in the chronological order of the treatment.



Chemical and Sensory analysis expert – CSIC – Instituto de la Grasa; Member of various European and International commissions of the olive oil field; Panel Leader of ARMONIA International Olive Oil Competition.


Founder and Director of IRVEA Institute, an expert in Food Law, Panel Leader since 2001, and Academic of the Italian National Academy of Olives and Oils since 2006.


PHD in the Biochemistry and Molecular Biology; Panel Leader of the Agro-food Laboratory of the Regional Government of Andalusia-Spain; Expert in sensory analysis and member of various international olive oil juries.


Registration is considered to be completed when the form is received by fax or email at the course secretariat,
accompanied by a copy of the bank transfer statement showing the payments

17 – 20 June 2024

Participation in the course requires a contribution, net of transaction costs, of Euro 1,490.00 (including the IRVEA 2024 membership fee).

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