An important element of the Savantes programme is about describing taste and flavour of extra virgin olive oils from all over the world. To do this we need to understand the biological basis and process of tasting.

Simon Field

November 2010

Sections Taste Standard Equipment The Nose – olfactory sensations The Eyes – visual sensations The Mouth – taste sensations The Ears – sound sensations Standard Environment Taste Memory and Vocabulary The Tasting Routine

The Next Extra Virgin Olive Oil Savantes Tasting Programmes will be presented in February and March 2013