div>From 2018-04-09 18:30:00 to 2018-04-10 20:00:00Venue: ICCJ Event Space
Mon, 04/09/2018 – 6:30pm to Tue, 04/10/2018 – 8:00pm
ICCJ Event Space
On the occasion of the 6th edition of Japan Olive Oil Prize (JOOP), ICCJ organizes a 2-day introductory course on professional olive oil tasting.
This course will provide all participants with the basics of sensorial analysis method. Our tutors will guide you through the process of distinguishing defected oils from good and excellent EVOO, learning some of the main characteristics of the olive oils with particular attention to the organoleptic characteristics. The olive oils used for the course will be selected among 200 EVOO that joined JOOP 2018.
Participants who have completed the 2-day course will receive a certificate issued by the Japan Olive Oil Prize Organizing Committee.
The introductory course is taught by JOOP 2018 Panel Members who are certified by EU standards and rank among the top international experts in the field: Pietro Paolo Arca (ITA), Michiyo Yamada (JAP), Konstantinos Liris (GRE), Selin Ertur (TUR), Pablo Voitzuk (USA) and Antonio Lauro (ITA).
When: April 9-10th 2018 (Mon-Tue) 6:30 pm – 8:00 pm
Where: Italian Chamber of Commerce in Japan
Address: FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku, Tokyo 108-0073 Admission: ICCJ/ADI/AQI Members/Importers 8.000￥
Language: Italian (with Japanese translation)
Registration/Cancellation deadline: April 6th, 18:00 (Friday)