I'm off to U.C. Davis for two days of The Sensory Evaluation of Olive Oil. To wit:
"...the mechanics of how to formally taste olive oil, identifying sensory defects in olive oil, the role of maturity and variety in oil flavor and style, sensory evaluation as a science, and an over view of processing alternatives and their effects on oil style. [I'll learn] about the multitude of flavor attributes of olive oil, how to distinguish between ripe and green fruitiness, the aromatics of olive oil, undertone flavors and the subtleties of complexity, depth and harmony in olive oil."
Golly! To read more, go here.