Olives
Sensory Quality System™
Excellent Taste Awards entrants
Please complete the application and submit your products for the annual Excellent Taste Awards.
Food & Beverage Categories
Here’s a full breakdown of food & beverage categories with their subcategories.
Exclusive Premium Services
Scondimentum vitae sapien pell sque habi tant morbi tristiq nese ctum non consec tetura.
Olives Products Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure olives Products excellence?
To identify the quality of olive products—specifically table olives—sensory analysis follows official International Olive Council (IOC) protocols, using trained panels to evaluate appearance, aroma, taste, texture, and specific defect and positive attributes for commercial classification.
Some of the Sensory Attributes Evaluated
- Surface color, brightness, uniformity, skin defects, brine clarity.
- Positive typicity (fresh, fruity, fermented, aromatic, leafy); detection of defects (abnormal fermentation, musty, putrid, metallic, soap, winy, rancid
- Salty, acid, bitter, sweetness, flavor balance, and retronasal defects.
- Hardness, fibrousness, crunchiness, skin strength, pit release, graininess, adhesiveness.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of olives excellence, supporting effective product evaluation and differentiation.
2026 Registration Period is OPEN
Please complete the application and submit your products for the annual Excellent Taste Awards.
Registration Form