AOCS is proud to recognize the top performers in the AOCS Laboratory Proficiency Program (LPP). The California Olive Oil Council’s Taste Panel achieved the top score in last year’s Proficiency Program for olive oil sensory laboratories.
During the 1990s (the early days of California’s olive oil renaissance and the Council), the California Olive Oil Council (COOC) hosted several taster trainings and informal meetings prior to establishing its Taste Panel in 1998, which was then led by 2 IOC-trained Panel Supervisors dedicated to growing a high-quality industry in California. Today there are 19 members of the panel, all of whom have demonstrated their sensory expertise during multi-year apprentice programs. The Taste Panel spends 6 months each year certifying oils for the COOC Extra Virgin Seal Certification program, with the remainder of the year devoted to educational activities focused on increasing all tasters’ skill levels.
"The COOC Taste Panel has participated in the Proficiency Program since its inception, and appreciates the recognition it has received from the AOCS," says Patricia King, Executive Director, California Olive Oil Council.
AOCS would like to congratulate the COOC taste panel on their excellent performance in the LPP, and to commend them for their dedication to conducting rigorous analyses in the lab.
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