Appearance
Surface color, brightness, uniformity, skin defects, brine clarity.
26 protocols · One standard
Sensory Quality System™
Olives
Table olives — firmness, curing balance and varietal aroma.
Olives Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure olives 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
Typicity & defects
Positive typicity (fresh, fruity, fermented, aromatic, leafy); detection of defects (abnormal fermentation, musty, putrid, metallic, soap, winy, rancid).
Taste
Salty, acid, bitter, sweetness, flavor balance, and retronasal defects.
Texture
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.
2027 Registration Period is OPEN
Submit your olives for the annual Excellent Taste Awards
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