Table olive tasting panel training in Aydın
Aydın Commodity Exchange is extending its sensory analysis experience from olive oil to table olives, with 20 panellists trained over three days.
A three-day tasting panel training was held in Aydın to assess table olive quality criteria against international standards. Three experts from an Italy-based national olive oil tasters' organisation took part, and 20 panellists were trained.
What was covered
Four topics:
- the sensory characteristics and defects of table olives
- the effect of processing methods on quality
- identifying basic defects
- statistical evaluation of tasting results
Certificates were awarded to successful participants.
Why it matters
Sensory analysis is well established for olive oil: the definition of the extra virgin grade depends on a panel test alongside chemical criteria. For table olives that infrastructure is far weaker in Turkey.
The exchange's aim is to carry its olive oil panel experience across to the table olive side and build capacity in line with international standards.
The practical consequence shows up in exports: buyers expect a shared language for defect definition and grading. Given that two-thirds of our exports are table olives, establishing measurable quality criteria here is directly a market question.
We covered the variety of processing methods for table olives, and how defects arise, in table olives.
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