Elements and Performance Criteria
- Establish and implement appropriate tasting protocols
- Determine style and sensory quality of the olive oil
- Determine the analytical quality of the olive oil
- Identify factors influencing the style and quality of the olive oil
- Implement findings of tastings and chemical analyses
- Maintain records of season's tastings and chemical analyses
- Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made
- Adjust and document horticultural production plan for next season
- Document and communicate processing requirements for next season to processing personnel