How this Course Works

Introductions

Module1 Workbook & Assignments

Module 1 Video - Part 1

Module 1 Video - Part 2

Module 1 Video - Interview

Assignment 1: You and Olive Oil

International Olive Council: Olive Oil Trade Standard

International Olive Council: Standard Sensory Tasting

Resources: Olive Oil Quality Checks in the European Union

Resources: The EU Food Fraud Network

Resources: “Extra Virgin” Olive Oil Often Fails International and USDA standards

Assignment 2: Product Discovery

Assignment 3: Cultivar Connection

Assignment 4: A Culinary Ingredient

Module 1 Test

Module 2 Workbook & Assignments

Module 2 Video - Part 1

Module 2 Video - Part 2

Module 2 Video - Interview

Assignment 1: In the Producers' Shoes (Optional)

Resources: Adaptation of Mediterranean Olive Groves to Climate Change

Assignment 2: Growth - Product Connection

International Olive Council: Olive Oil Milling

Resources: Olive Oil Composition: Volatile Compounds

Resources: UC Davis Filteration Report

Resources: UC Davis Filteration Report Response by Pablo Voitzuk

Assignment 3: Situation Analysis

Assignment 4: Consumer Connection (Optional)

Module 2 Test

Module 3 Workbook & Assignments

Module 3 Video - Part 1

Module 3 Video - Part 2

Module 3 Video - Interview

Assignment 1: Communicating Flavour

Resources: Cross-Culture Colour-Odor Associations

Assignment 2: Exercising Our Senses

International Olive Council: Sensory Analysis Vocabulary

International Olive Council: Standards Guides

International Olive Council: Trade Standard Applying to Olive Oils

Tasting Sheet

Resources: Flavour Components of Olive Oil

Resources: Extra Virgin Olive Oil Bitterness Evaluation

Resources: Evolution of Flavours in Extra Virgin Olive Oil and Shelf Life

Resources: Effect of Storage Conditions on Quality of Extra Virgin Olive Oil

Resources: Infestation of Olive Fly and Resulting Organoleptics

Assignment 3: Negative Attributes

Assignment 4: Olive Oil Evaluations

Module 3 Test

Module 4 Workbook & Assignments

Module 4 Video - Part 1

Module 4 Video - Part 2

Resources: Codex Standard for Olive Oils

Resources: Beneficial Effects of the Olive Oil Phenolic Components

Resources: The EFSA Health Claim on Olive Oil Polyphenols

Resources: Profiles of Polyphenol Intake and Type 2 Diabetes Risk

Resources: Adopting a High-Polyphenolic Diet Is Associated with an Improved Glucose Profile

Resources: Mediterranean Diet Nutrients to Turn the Tide against Insulin Resistance

Resources: Potential Uses of Olive Oil Secoiridoids for the Prevention and Treatment of Cancer

Resources: Olive Oil Intake and Cancer Risk

Resources: Mediterranean Diet and Cardiovascular Health

Resources: Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability

Resources: Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil

Assignment 1: Chemical Analysis

Module 4 Test

Module 5 Workbook & Assignments

Module 5 Video - Part 1

Module 5 Video - Part 2

Module 5 Video - Part 3

Module 5 Video - Part 4

Module 5 Video - Interview

Assignment 1: Cultivar Sensory Analysis

Assignment 2: Regional Sensory Analysis (Optional)

Assignment 3: Flavour Discovery

Module 5 Test

Module 6 Workbook & Assignments

Module 6 Video - Part 1

Module 6 Video - Part 2

Assignment 1: How Olive Oil Changes a Dish

Assignment 2: Develop Olive Oil Dish

Assignment 3: Develop a Tasting Menu

Resources: Evaluation of Olive Oil Sold to Restaurants and Foodservice

Module 6 Test

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