PETALUMA, Calif., June 5, 2017 /PRNewswire/ -- McEvoy Ranch, one of the largest U.S. producers of estate-grown, certified organic extra virgin olive oil, is pleased to announce one-day advanced olive oil sensory analysis course led by Dr. Agustí Romero.
Dr. Romero is the head of a project at IRTA (Catalonia's Institute for Research and Technology in Agriculture) that provides technical advice to mills by using sensory and chemical analysis. His vast experience in olive oil— including his work at IRTA as well as his position as the panel trainer for the official Catalan olive oil taste panel—makes him an unparalleled resource for anyone seeking to make or source better extra virgin olive oil.
This tasting course will focus on recognizing problems and maximizing quality in olive oil production. In addition to looking at the positive and negative impacts of various harvest and processing decisions, he will delve into the often-underestimated topic of olive oil conservation and best practices for ensuring a good shelf life.
The course concludes with a blind tasting and critique of selected olive oils. Evaluation and discussion of these oils, of probable causes of issues and potential improvements, will provide a chance to learn about extra virgin olive oil quality assessment and improvement from one of the world's best.
About McEvoy Ranch
McEvoy Ranch, founded in 1991, is one of the country's largest producers of estate-grown, certified organic extra virgin olive oil. A sustainably-farmed ranch on 550 acres in western Marin County, McEvoy Ranch supports 80 acres of organic olive trees and 25 acres of organic grape vines, as well as extensive organic gardens and fruit orchards. McEvoy Ranch's certified organic extra virgin olive oil was twice distinguished as one of the best in the world by Consumer Reports in comprehensive studies of oils produced by 23 manufacturers from a variety of countries.
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SOURCE McEvoy Ranch