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International Olive Council organises Introductory Workshop in the sensory evaluation of olive oil in Sydney 

This October, the International Olive Council returned to Sydney as part of its “TASTE – LIVE – SHARE – BETTER” campaign.

This initiative aimed at promoting the myriad benefits and positive perception of olive oil, while simultaneously fostering increased loyalty and consumption within the Australian Olive oil industry.

As a testament to the council’s commitment to excellence, it has organised a unique course in the presence of the esteemed olive oil expert, Dr Wenceslao Moreda. This introductory course aimed to initiate the participants to the organoleptic attributes and chemical composition of olive oil and introduce them to the IOC standards.

The IOC’s mission has always been to educate consumers about the remarkable properties of olive oil. Through this campaign, the council seeks to delve deeper into its core values by engaging directly with industry leaders who share their vision for a healthier and more sustainable future. By providing a platform for knowledge exchange and collaboration, the IOC hopes to inspire the Australian Olive oil industry to further enhance their products and practices.

Two-day industry introductory workshop with Dr Wenceslao Moreda: The impact of olive oil tasting workshops in promoting quality and knowledge

 

The International Olive Oil Council (IOC) has a clear mission: to support international and regional activities that promote the dissemination of IOC standards and scientific information regarding the nutritional, health, and other properties of olive oil. This mission is aimed at improving the flow of information for authorities, stakeholders, and consumers in general.

One of the ways in which this mission can be achieved is through the organisation of olive oil tasting workshops. These workshops offer an excellent opportunity to educate participants about the quality of olive oil according to IOC standards. Over the course of two days, trainees are immersed in the experience of tasting a variety of virgin olive oils from different cultivars, both local and international.

By participating in these workshops, trainees not only learn to differentiate between the positive and negative attributes of olive oil but also gain an understanding of the different categories of olive oils. Furthermore, they have the opportunity to learn about the best practices for producing high-quality olive oil. This knowledge is crucial for ensuring that olive oil meets the standards set by the IOC. Additionally, these workshops help participants understand the benefits of olive oil in terms of health and sustainability compared to other fats and seed oils.

This course was attended by official representatives of IOC members in Australia and head of delegations, relevant stakeholders from Australian Olive oil industry leaders such as local leading association AOA, aboriginal chef and IOC ambassador Mark Olive and the IOC promotion directors.

To conclude this workshop, a networking cocktail was arranged to extend a warm welcome to a broader audience, featuring essential figures from the olive oil industry from government officials to media and chefs. For this occasion, country representatives took the floor to demonstrate countries’ endorsement and support of the IOC through collaborative efforts, and to emphasize the significance of adhering to IOC quality standards, whom the below representatives:

Greece – Ms Chrysa PROKOPAKI, trade commissioner, consulate general of Greece in Sydney

Spain –Ms Maria Montserrat MOMAN PAMPILLO deputy head of mission, Embassy of Spain

France – Mr Vincent HEBRAIL, counsellor for agricultural affairs, The Embassy of France to Australia

Tunisia – Mr Wissem MOATEMRI, Chargé d’affaires, Tunisian Embassy in Jakarta

Healthy recipes based on different types of olive oils created by Mark Olive, IOC ambassador in Australia

The ambassador for the campaign, renowned chef Mark Olive (Midden by Mark Olive), has crafted recipes throughout the year to promote the virtues of olive oil. For Mark Olive aka the Black Olive, representing olive oil in Australia is an effortless task, as it is one of his favourite products to use for enhancing dishes and promoting health benefits. Mark Olive consistently explores the diverse flavour profiles of olive oils to elevate specific dishes, skilfully manipulating the fruity or bitter notes of an oil to craft remarkable recipes.

At the workshop, Mark Olive presented recipes using aboriginal ingredients paired with local Virgin Olive oil. Amongst the 5 official recipes of the campaign, Mark presented a seared Kangaroo tail fillet served with asparagus and semi-dried tomatoes. To perfectly unveil the flavour of the gamey meat, Mark selected an olive oil with a medium level of fruitiness, along with delicate bitterness and pungency. Mark also used an olive oil with light olive fruitiness and a smooth bitterness for its Whiting fillet in paper bark, using the fruitiness of the oil to enhance the fish.

The IOC, the world’s only international intergovernmental organisation in the field of olive and tables olives

The International Olive Council (IOC) has been serving as a world forum on the sustainable and cultural enrichment of the Olive Oil industry for over 60 years. Created in 1959 with support of the United Nations, the intergovernmental organisation counts 17 official members with the 43 countries producing 94 per cent of the worldwide Olive Oil Production.

Contributing to the worldwide Olive oil industry enrichment, the IOC mission relies upon three main pillars:

– Standardisation and research
– Olive growing, Olive oil technology and technical cooperation
– Promotion of olive products, dissemination of information and the olive economy

Learn more about the IOC at https://www.internationaloliveoil.org/

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