In this full day course Pablo Canamasas will focus on these aspects:

  1. Sensorial quality: What sensorial characteristics make an olive oil great, not just good.
  2. Chemical quality: What analytical parameters determine EVOO quality, and why.
  3. Shelf life quality: Includes the quality of the oil in regards to the time variable.
  4. Health quality: Impact of EVOO consumption on human health.
  5. Cooking quality: Why EVOO is the safest product to use when cooking

Mon, 19 Aug 2019 @ D’olyfboom Family Estate, Paarl
Full Day Course

Cost: R1150 (incl. VAT)

Registration Form

Closing date for registrations: 08 Aug 2019