Sensory analysis
Formación en cata
Learn to taste olive oil professionally.
Sensory vocabulary
Identify positive attributes and defects.
Tasting practice
Hands-on sessions with real oils and professional tasting sheets.
Variety recognition
Picual, Arbequina, Hojiblanca, Cornicabra, Picudo... Each variety has a unique sensory profile.
Levels and format
Training from beginner to advanced level. Small groups with premium oils.
Led by Mercedes Uceda
Certified professional taster with experience as a panel member.
Looking for a one-off tasting experience (not training)? Check out our olive oil tastings at the oleoteca.