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Programme

Wednesday

March 21

9.00am-9.15am

Welcome to Savantes – Simon Field

9.15am-10.00am

Alphabet of Aroma

Participants ‘switch on’ with an exercise involving the description of a range of aromas associated with extra virgin olive oils.

10.00am-10.45am

Discussion on Olive Oil Markets around the World

An update and forum on olive oil market trends around the world

 

Break

11.00am-11.45pm

Taste and Flavour

Explaining the Savantes tasting format and refreshing how we taste, describe flavors and develop a taste vocabulary

11.45am-12.45pm

Discussion on International Quality Standards and Defects in Olive Oil

An overview and update on the ever changing international and national quality specifications. Practice in tasting different grades of olive oil and detecting defects

12.45pm-1.30pm

Lunch

1.30pm-2.30pm

Tasting the Range of Styles of Extra Virgin Olive Oil in the Market

Introducing the main styles of extra virgin olive oil from different regions – delicate to robust

2.30pm-3.30pm

Discussion on the culinary and health selling points of extra virgin olive oil

Comparing the physical cooking characteristics and health benefits of olive oils with other vegetable oils

3.30pm-3.45pm

Break

3.45pm-4.45pm

Exploring the Many Specific Flavour Characteristics of Extra Virgin Olive Oils

Exploring the range of flavours found in extra virgin olive oils from around the world

4.45pm-5.30pm

Judging for Competitions and Tasting International Award Winners

Presenting for tasting extra virgin olive oils judged to be the best from around the world

   

Thursday

March 22

9.30am-10.30am

Variation in Varietals

Tasting extra virgin olive oils from the same variety grown in different regions round the world

10.30am-11.00am

Economics and Blending

How blending is used to achieve particular flavours and price points

11.00am-11.15am

Break

11.15am-1.00pm

Blending for a Market - Group Work

Working in groups, participants blend an extra virgin olive oil to meet their own market brief covering style, flavour and price point. The blended oils are tasted by the class to determine whether they meet the briefs

1.00pm-2.00pm

Lunch

2.00pm-3.30pm

Analysing The Varietals in a Blend by Taste - Group Work

Working in groups, participants try to determine by taste the proportion of varietals in a blended extra virgin olive oil and then reproduce the blend.

3.30pm-3.45pm

Break

3.45pm-4.45pm

Tasting Olive Oils from Around the World

A tour of the main olive oil producing regions round the world, tasting classic extra virgin olive oils from each region

4.45pm-5.30pm

Tasting Savante Participant’s Own Olive Oils

Olive oils brought by participants are evaluated by the class

Presentation of Certificates for Savantes completing the Course – Simon Field

   

Friday

March 23

 

Savantes Review and Recognition

 

Session 1

9.00am-9.15am

9.15am-10.45am

11.00am

Briefing

Intensity Ranking, Rancidity Ranking, Defects, Variety identification, Triangle Tests

Results announced

 

 

Session 2

12.00pm-12.15pm

12.15pm-1.45pm

2.00pm

Briefing

Intensity Ranking, Rancidity Ranking, Defects, Variety identification, Triangle Tests

Results announced

 

 

Session 3

3.00pm-3.15pm

3.15pm-4.45pm

5.00pm

Briefing

Intensity Ranking, Rancidity Ranking, Defects, Variety identification, Triangle Tests

Results announced

 

 

Session 4

6.00pm-6.15pm

6.15pm-7.45pm

8.00pm

Briefing

Intensity Ranking, Rancidity Ranking, Defects, Variety identification, Triangle Tests

Results announced

 

 
  • Total possible score in Review - 30 points
  • Prescribed scores for Certification
  • Associate Savante 18-23/30, Savante 24+/30

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