We are going to lay the foundation to begin to decipher the world of Olive Oils. We explain the why of things, why the green fruit, or the ripe or why a variety has different nuances of aromas than others ...
Number of Modules: 4 Number of Lessons: 14 Type of Classes: Video 124 minutes of viewing.
| Módulo 1 | INTRODUCTION | |
|---|---|---|
| Lección 1 | Lesson 1A. Presentation and First steps | |
| Lección 2 | Lesson 1B. Asking the right questions | |
| Lección 3 | Lesson 1C. Introduction to Official Business Categories | |
| Módulo 2 | HOW THIS OILY JUICE IS EXTRACTED | |
| Lección 1 | Lesson 1D. Understand what an olive juice is. First extraction systems | |
| Lección 2 | Lesson 1E. Technological changes and quality improvement | |
| Módulo 3 | CLASSIFICATION OF OLIVE OILS | |
| Lección 1 | Lesson 1F Legal requirements to qualify the “oily juice” | |
| Lección 2 | Lesson 1G Labeling Requirements | |
| Lección 3 | Lesson 1H Lampante Olive Oil | |
| Lección 4 | Lesson 1I What is done with lampante olive oils? | |
| Módulo 4 | SENSORY ANALYSIS AND TASTING OF OLIVE OILS | |
| Lección 1 | Lesson 1J What is the best tool for human sensory analysis? | |
| Lección 2 | Lesson 1K Introduction to Sensory Analysis of Virgin Olive Oils | |
| Lección 3 | Lesson 1L Virgin Olive Oil Tasting Protocol | |
| Módulo 5 | CLOSING OF THE COURSE AND TRIAL FOR CERTIFICATE | |
| Lección 1 | Lesson 1M Course Closure and Final Exam |
