The course aims to provide students with basic knowledge and skills for the tasting evaluation of olive oil, the planning and organization of the production of olive oil of high tasting quality. Upon successful completion of the course, students will be able to plan cultural interventions for the production of healthy olive fruit, to guide post-harvest handling to ensure the production of quality olive oil, to recognize the presence of tasting defects in olive oil, to classify olive oil into quality categories based on its gustatory characteristics and to recognise and describe the positive odours and flavours of olive oil and to advise on the promotion and marketing of olive oil based on its gustatory characteristics.