The TasteBook Round 4

The TasteBook- Round 4- Olive oil with a focus on "Green oils"

A warm welcome to the "TasteBook- Round 4".

The TasteBook Round 4 sample box includes 3 samples of olive oil. This time for the olive oils, the team wants to provide you an experience of tasting olive oils and organoleptically judging if the oils are either "defective" (having some fault than your usual extra virgin olive oils) or "green" oils.

Please make sure your read the instructions carefully about how to taste and judge olive oils and immerse in the experience!! If you are experiencing any "off" oil, please go back to your tasting notes and keep an open mind!!

Please note that, the focus of Round 4 is more about definitions of attributes with a focus on ‘green oils’, rather than on descriptions as in round 3. Not all samples will delight the palate!

In your package you will find 3x 50 mL bottles of olive oil labelled A, B, C. The following survey will ask you to refer to the samples accordingly.

Judging scoring sheets for EVOO (100 points) are provided in the information package emailed to you together with information about how to interpret the judging criteria along with detailed training materials.

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* 1. Please write your name here.

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* 2. How do you rate yourself for your "Judging experience on EVOO"?

Expert/Panel leader (Level 3)

Senior judge (Level 2)

Judge (Level 1)

Associate judge

Trainee (Young judge)

Others (Enthusiast/beginner, Producer)

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* 3. Please taste and describe the olive oil sample A- try to use as many descriptors possible according to the following instruction

Aroma (first impression, intensity, what does it smell like- e.g. green/tropical/tomato/herb)- need to write minimum 3-4 descriptors

Flavour (Intensity, flavour transfer to the palate, taste, quality- e.g. balanced/fresh/complex/simple/bland)- need to write minimum 3-4 descriptors)

Mouthfeel (descriptors like light/heavy on palate, aftertaste)- need minimum 3 descriptors

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* 4. Please taste and describe the olive oil sample B- try to use as many descriptors possible according to the following instruction

Aroma (first impression, intensity, what does it smell like- e.g. green/tropical/tomato/herb)- need to write minimum 3-4 descriptors

Flavour (Intensity, flavour transfer to the palate, taste, quality- e.g. balanced/fresh/complex/simple/bland)- need to write minimum 3-4 descriptors)

Mouthfeel (descriptors like light/heavy on palate, aftertaste)- need minimum 3 descriptors

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* 5. Please taste and describe the olive oil sample C- try to use as many descriptors possible according to the following instruction

Aroma (first impression, intensity, what does it smell like- e.g. green/tropical/tomato/herb)- need to write minimum 3-4 descriptors

Flavour (Intensity, flavour transfer to the palate, taste, quality- e.g. balanced/fresh/complex/simple/bland)- need to write minimum 3-4 descriptors)

Mouthfeel (descriptors like light/heavy on palate, aftertaste)- need minimum 3 descriptors

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* 6. Do you think any of the olive oil samples are "defective" or "faulty"? If you believe so, please write the "fault" or "defect" the oil sample has, keep an open mind!!

Sample A

Sample B

Sample C

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* 7. Using a 100 point judging format included in your package, please calibrate your rating and provide us with the result for each sample of olive oil- If you are sure that any of the olive oil samples are "defective" or "faulty", you DO NOT have to score that particular sample, include "defective" against that sample.

Sample A

Sample B

Sample C

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* 8. Would you like to provide any comments or ask questions about each olive oil?

Sample A

Sample B

Sample C