At the invitation of the World Customs Organization, the Standards and Research Unit of the International Olive Council (IOC) recently attended a workshop on modernization and standardization of the Customs Laboratory, where the adoption of this body's proposal on personalized codes was also discussed.
The IOC Standardisation and Research Unit made a presentation on its activities and those of the organisation as a whole. The different categories of olive oil were also presented in accordance with the IOC's commercial standards, as well as those approved by physicochemical and organoleptic laboratories.
In addition, an introduction to sensory analysis was provided, explaining the positive and negative attributes that distinguish the various categories of oil.
An open tasting of olive oils and other vegetable oils was then held to raise awareness and show participants how they differ. Finally, the session was closed with a debate among the different participants who showed great interest in continuing their learning, the IOC reported.
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