OLIVE JAPAN 2025 Seminar
Will announce Seminar detail in May 2025.
DOP Seminar – Montes de Toledo in OLIVE JAPAN 2024
Olive Symposium Seminar Program Detail 2015
| 11:00AM | 1:10PM |
PART 1 Sensory Analysis – Tradition
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1, Situation in Japan (Toshiya Tada)
2, Development of Sensory Method (Juan Ramon Izquierdo) 3, Sensory as a tool for Producers and Traders
a) Agronomy （Margaret Edwards）
b) Processing and Grading （Agusti Romero） c) Marketing （Santiago Botas/Johnny Madge)
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** Part 1 Instructors
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|---|---|
| 1:10PM | 1:25PM |
Short Break for 15 min.
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| 1:25PM | 2:50PM |
PART 2 Innovation – New Tools for Sensory
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1, Making Sensory more Robust (Agusti Romero)
2, New Profiles and Expanded Positive Attributes (Juan Ramon Izquierdo, Agusti Romero, Alexandra Kicenik Devarenne)
3, Learning from Competitions and Marketplaces (Alexandra Kicenik Devarenne)
4, New Certification Programs (Paul Miller)
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**Part 2 Instructors
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| 2:50PM | 3:05PM |
Short Break for 15 min.
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| 3:05PM | 3:55PM |
PART 3 Exploration
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1, Honoring Diversity (Alexandra Kicenik Devarenne)
2, Tasting Indigenous Varieties
a) Arauco/Argentine Variery (Maria Elina Buffa)
b) Picholine Marocaine/Moroccan Variety (El Antari)
c) J5/New Zealand Variety (Margaret Edwards)
d) Agrielia/Greek Variety （Zacharenia Siganou)
e) Mission/US Variety (Deborah Rogers)
f) Choice from Italian Variety (Franca Camurati)
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** Part 3 Instructors
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| 3:55PM | 4:30PM |
PART 4 Integration
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1, Olive Oil and Food Introduction (Alexandra Kicenik Devarenne)
2, The Cookers Project (Agusti Romero)
3, Olive Oil in Japanese Cooking / Demonstration
by Guest Instructor chef Masayuki Okuda of Al Checciano and Toshiya Tada
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| 4:30PM | |
CLOSING NOTE (Toshiya Tada）
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