The physical-chemical and organoleptic evolution of AOVE will focus the II Meeting of Masters and Operators of Oil mills

The Olivar and Oil Interpretation Center in Úbeda (Jaén) will host, on Saturday 22th April, the 2nd Meeting of Almazaras Teachers and Operators. Under the heading ‘Physico-chemical and Organoleptic Evolution of Oils’, the day will focus on how to monitor the evolution of olive oil during storage, revealing the parameters for defective oils.

Interempresas Media and the Spanish Association of Teachers and Operators of Almazaras (AEMODA) organize on 22th April a new edition of the Meetings of Almazaras Teachers and Operators, inaugurated in Zaragoza during the last edition of Oleomaq, focused on that occasion in the sensory analysis.

Olive oil is a living product whose course starts just when the centrifugation process ends in the mill.

Storage and packaging are fundamental processes that must be carried out with the utmost care, preventing the rupture of the quality chain

Throughout both processes, contaminations or auto-oxidations that may degrade the product must be avoided. To know the details in the matter, this Meeting brings together Juan Antonio Tello, manager of Laboratory J.A. Tello, who will discuss the evolution of stored and bottled oils, Mari Paz Aguilera, head of the CITOLIVA Tasting Panel, and Sole Román, manager of the Olivar and Oil Interpretation Center, who will focus on the theoretical parameters -practical for defective oils.

You can consult the complete program in this link. The meeting is sponsored by PIERALISI, which will once again celebrate its 50 years of history in Spain with all those attending the event.

The attendance to this day is free but requires previous inscription through the web of the Meeting: http://jornadas.interempresas.net/IIEncuentroAlmazaras2017/inscripcion

Source: Interempresas

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