Olive Oil Tasting & Spanish Olive Oil Seminar

Olive Oil Tasting & Spanish Olive Oil Seminar

June 5, 2012

Waimea Civic Center

Producers need to manage different kinds of risks including production risks, labor/human risks, legal risks, financial risks and market risks. Crop diversification might be one way to manage market risk. Olives have not been produced commercially in Hawaii and most people know very little about olives.

Dr. Wayne Iwaoka explains the sensory evaluation procedure. Dr. Iwaoka is a Food Scientist at the CTAHR Department of Human Nutrition, Food and Animal Sciences at UHM.

Participants conducting a sensory evaluation of extra virgin olive oil.

Astringent, bitter, fresh, fruity, fusty, musty, green, and spicy are among the many descriptors—words that describe olive oil attributes.

Participants also rated the samples according to their preference.

Ms. Kacie Ho and Wayne Iwaoka presented a seminar on Spanish Olives:

Growing, Harvesting, and Processing.

Kacie is pictured with her parents. She graduated with a Bachelor of Science degree (with distinction) from the University of Hawai‘i at Manoa in May, 2012.  Kacie recently accepted a 4-year fellowship offer to pursue a Ph.D. degree in Food Science at Purdue University.