The pressure Greek table olive exporters are under in current commercial conditions (with competition from other countries on the rise, among other things) meant it was necessary to test the organoleptic characteristics of the end product (not the variety) as well as those key features which determine its quality and safety. On PEMETE’s initiative, a National Taste Panel was set up in 2014 for the first time in Greece. It has been a remarkable success, aided by skilled associates, namely Asst. Professor Efstathios Panagou, from the Athens Agricultural University, and Mr. Konstantinos Tertivanidis, national panel leader.
A table olive tasting team was set up for the first time in line with the method developed by the International Olive Council (COI/ OT/MO No 1/Rev.2-2011“Sensory analysis of table olives”). This was done under the guidance of expert associates, capitalising on their deep knowledge of the wide range of factors affecting table olives and their quality ranking. A fully-equipped test room was set up for the olive tastings at the facilities of the Dimitra Greek Agricultural Organisation in Athens and at the Krinos Olive Centre run by the American Farm School in Thessaloniki, with well-trained experts and other personnel. These facilities are available on a short-or long-term basis to anyone involved in or about to become involved in the table olives sector (such as farmers, processors, merchants, exporters, consumers) to ensure that the profession can respond to new requirements and meet the sector’s ever increasing demands.
On the one hand, this move relates to and supports one of Greece’s most export-oriented agricultural products. On the other hand, using trained staff and tasters to employ the method in suitable facilities is a real national contribution for anyone involved with olives (such as farmers, processors, merchants, exporters and consumers). In difficult times for Greece, a national objective -to develop sensory analysis of table olives- was funded and supported by the private sector. That is especially important since international competitors, in collaboration with national panel leaders, have already developed such a method.
● General glossary about sensory analysis
● Specialist glossary about table olives (positive – negative organoleptic properties)
● Description of the test room
● Description of equipment used to carry out sensory analysis
● Test selection criterion
● Methodology (Duties of tasting team, conditions, sensory analysis procedure)
● Use of evaluation reports by tasters
● Data Analysis
● Table olive classification