Workshop
Build your own Producer Strategy
Technical course for EVOO Master Blender
and organoleptic assessment
7-9.6.2023
מנחה ומוביל הסדנא
דר' אנטוניו לאורו – Dr. Antonio Lauro
הקורס מנוהל ומועבר על ידי דר' אנטוניו לאורו מאיטליה, בשילוב עם מובילי פאנל הטועמים בענף הזית.
דר' אנטוניו לאורו מקלבריה, איטליה נחשב לאחד המומחים המובילים כיום בעולם בתחום האורגנולפטיקה ובתחום הבלנדים. הוא מעביר קורסים רבים לאורך השנים בנושאים מקצועיים שונים בתחום שמן הזית ופרסם עשרות מאמרים המבוססים על עבודתו המקצועית.
בנוסף, דר' לאורו שופט בכל תחרויות שמן הזית המובילות בעולם, ומשמש בין השאר כיו"ר פאנל השופטים בתחרות טרה אוליבו.
מרצים נוספים
עידו תמיר – Ido Tamir
Isaac Zipori – יצחק ציפורי
Hani Ashkenazi – חני אשכנזי
The Program
Day 1
Session A: Producer strategy – how to build your uniqueness
15:00 – 16:00 Why do we need a producer strategy? How to create our own signature mark.
16:00 – 16:45 The elements for this strategy: portfolio of EVOOs, production process from the vineyard to the bottle, packaging, selling and marketing.
16:45-17:00 Coffee break
Session B: comprehensive briefing for Organoleptic
Antonio G. Lauro
17:00–17:45 Agronomic and technological aspects of production that influence the sensory properties and their presence in olive oil.
17:45-18:30 Environmental conditions, cultivation practices, milling and storage: effects on quality and sensory characteristics.
18:30–19:00 Negative attributes of virgin olive oil: origins of off-flavors (defect) in virgin olive oil.
The Basis of the Sensory Properties of Virgin Olive Oil
19:00 – 21:00 Practice: Taste and flavor profiling of the main world olive oil varieties (non-native) grown in Israel: Sensory evaluation of Extra Virgin Olive Oil.
Day 2
Session C: The continuous effect of dynamic olive cultivation for EVOO production and blending
9:00 – 10:30
Consistency in Olive oil quality:
Factors affecting oil quality: Environmental conditions, cultivation practices, milling and storage.
Quality assurance, stock management, keeping oil characteristics consistent throughout the season and between harvests.
Session D: The magic of blending
10:30 – 12:15
- Practice: Defects in the olive oil supply chain.
- Sensory Analysis and organoleptic assessment (aroma and flavor) of EVOO
- Blending principles.
- Olivaggio, Blending and Master blender. How to decide if blending is necessary.
- The economic and marketing rationale surrounding blending.
- The economic and marketing logic to create a blend.
- Blending to create different styles of EVOO that meet consumer expectations
- Practice: Guided tasting of famous Italian and International blend.
12:15 – 13:00 Lunch break
13:00 – 15:30 Practice – practical session for advanced blending.
Step-by-step practical guide on how to do it.
Blending to create oil styles that meet consumer expectations.
Blending for consistency.
Day 3
Session E: Branding, sales and marketing – how to use blends for this
Hani Ashkenazi
09:00 – 9:45 SWOT of producers, Branding and marketing of EVOO's : the role of blends
Itamar Gur
9:45 – 10:45 Creative design concepts for EVOO branding
10:45-11:00 Coffee break
11:00- 12:30 Practice: A step-by-step practical guide on how to do it: how to make a blend. Correction and Enhancement blending. Fusion for consistency: They liked my oils last year, how can I give them the same experience this year?
12:30 – 13:30 Lunch
13:00-15:30 Practical summary: Creating blends upon recipes – workshop tables.
