Olive Oil Tasting Introduction Course

The Museu do Douro hosts, in partnership with APPITAD, the Olive Oil Tasting Introduction Course, aimed at those who want to take their first steps in the sensory analysis of virgin olive oils. Throughout the training, topics such as the production, composition, quality and classification of olive oil are covered, as well as tasting principles and the identification of positive and negative attributes. The course is intended for interested members of the public and professionals connected to museums, archives and libraries, among others. The training has 34 hours, divided into 4-hour sessions, and is led by José Pessoa, a photography and X-ray technician for the conservation of works of art.