This introductory course to the olive industry offers a foundational understanding of the industry. Designed to provide essential knowledge, it covers the history, production, tasting techniques, and quality distinctions of olive oil. The course is ideal for individuals pursuing careers in the olive industry, including sales representatives, retailers, brand ambassadors, and anyone passionate about olive oil. Whether you’re a professional looking to deepen your expertise or a beginner eager to explore the world of olive oil, this course provides a comprehensive starting point to enhance your appreciation and skills.

Course Programme

Brief History of Olives in South Africa

• • Overview of how olives were introduced to South Africa and their historical significance.

Global Producing Countries of Olive Oil

• • Key countries in olive oil production and their contributions to the global market.

Current Size of the Industry

• • A statistical overview of the olive oil industry, including global and local market sizes and trends.

Olive-Producing Regions in the Western Cape

• • An exploration of olive-growing areas in the Western Cape, supported by a detailed map.

Global Challenges Impacting Demand and Supply

• • Discussion on challenges such as climate change, trade dynamics, and market fluctuations affecting the olive oil industry.

From the Grove to Liquid Gold

• • The journey of olives from cultivation to high-quality olive oil production.

Classifications of Olive Oil

• • Explanation of the various types of olive oil, including extra virgin, virgin, refined, and pomace.

Attributes and Descriptives of Olive Oil

• • Understanding the key attributes of olive oil, including flavor profiles, aroma, and color.

Organoleptic Assessment of Olive Oil

• • Introduction to sensory evaluation techniques to assess the quality of olive oil through taste, smell, and texture.

The course includes presentations, material, light lunch, network with the industry and no prerequisite is required.