An upcoming short course at the American Oil Chemists’ Society (AOCS) annual meeting in Long Beach entitled “Olive Oil Chemistry and Sensory Relationships” will focus on an area that is receiving a lot of attention these days. The course is being held on Saturday, April 28 (in the afternoon) and Sunday, April 29 (in the morning).

This topic is a particularly hot one during this time of revamping and improving olive oil quality standards. The question it explores is how well do the results of chemical analysis correlate with the sensory characteristics of an olive oil?

The line-up of presenters for the course is impressive, including leading olive oil chemists from around the world. In addition to the more technical presentations relating to chemistry and sensory topics, there will be panels and presentations on olive oil standards and regulatory considerations. The course is designed for both the technical audience, conversant with chemical and sensory methods, and for the non-technical person interested mostly in olive oil quality standards.

There has been tremendous progress in recent years in olive oil testing. In the global move towards meaningful, enforceable minimum standards for extra virgin olive oil, these are the tools that are available. This is a great opportunity for anyone who is serious about olive oil quality to learn more about new developments.

The early rate deadline is April 13 so don’t delay. Registration information, a list of presenters and a schedule for the course can be found at

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