EVO oil tasting course organized by APO Catania

Samuele Saladdino Co-Founder successfully attended the course.

The oil tasting course organized by APO Catania in synergy with the Di3A – Unict and sponsored by theOrdine dei Dottori Agronomi e Dottori Forestali di Catania, Consorzio di tutela olio DOP Monte Etna and CSEI Catania – Centro Studi di Economia applicata all’Ingegneria.

Final lesson and triangular test in the classroom by the Panel Leader and course director Giuseppe Cicero and subsequent delivery of the certificates of suitability by the presidente Apo Giosuè Catania.

The course, organized thanks to the collaboration of Professor Giuseppe Muratore, the University of Catania's contact person, was expertly managed by APO technicians, Riccardo Randello, technical coordinator, and Fabio Grasso, oil sommelier, who coordinated the defect-refining tests and the classroom tastings.

A wonderful course with 44 attentive and curious participants, many of whom were professional tasters, mill workers, students, farmers, and enthusiasts. Among the attendees was Samuele Saladdino, co-founder of Frantoi Sama. Frantoi Sama, which has always been committed to the quality of its EVOOs, participated with great interest and dedication to continue the training process aimed at producing the highest quality oils. Topics covered included activities to improve the quality of extra virgin olive oil, production and preservation methods, and the importance of raw materials.

The course focused on defects and their classification, and on the importance of recognizing them and identifying their severity. The three main defects in olive oil were covered: overheating, winey, and rancid. Alongside defects, attention was also given to the qualities, the organoleptic characteristics that distinguish a quality EVOO, such as bitterness.

Our Co-Founder Samuele Saladdino was among the best in sensory analysis, receiving compliments from the instructors.