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.

Crop Diversification: Olive Oil Tasting and Processing

Olive Oil Tasting & Spanish Olive Oil Processing

June 5, 2012 (Tuesday)

Waimea Civic Center Conference Room,

67-5189 Kamamalu Rd., Kamuela, HI 96743

Program:

6:00 pm – 7:00 pm

Olive oil taste testing

7:00 pm – 8:00 pm 

Talk on Olive fruit harvesting and processing

Tasting of different quality Spanish olive oils and a talk by Kacie Ho and Wayne Iwaoka on “Spanish Olives: Growing, Harvesting, and Processing”

Speakers:

Ms. Kacie Ho and Dr. Wayne Iwaoka.

Kacie is a resident of Waikoloa, HI and graduated with a Bachelor of Science degree (with distinction) from the University of Hawai‘i at Manoa in May, 2012.  She recently accepted a 4-year fellowship offer to pursue a PhD degree in Food Science at Purdue University in West Lafayette, Indiana. 

Dr. Iwaoka is a Food scientist in the Dept. of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa.  Both spent Fall semester 2011 in a Study Abroad Program in Sevilla, Spain, visited one of the largest olive oil processing plants in Andalucia, and put together a presentation about Spanish olives and olive oil processing.