Wagga sensory panel obtains perfect score in olive oil test

The Australian Olive Oil Sensory Panel at Wagga Wagga has been awarded the highest possible score for sensory analysis of olive oil by the International Olive Council - the governing body for olive oil analysis worldwide.

The panel is an integral part of NSW Department of Primary Industries’ (NSW DPI) Australian Oils Research Laboratory at Wagga Wagga.

NSW DPI sensory panel leader, Helen Taylor, said that attaining a perfect 100 per cent correct score was an outstanding achievement and a great credit to the skills and dedication of the panel.

"The sensory panel plays a big role in ensuring that our olive oils meet world standards, which in turn allows the industry here in Australia to thrive," she said.

Each year the International Olive Council, which is based in Spain, sends out samples for sensory analysis and chemical analysis to laboratories who have applied for accreditation.

This year the Australian Olive Oil Sensory Panel at Wagga Wagga was one of 69 who applied for sensory analysis accreditation, with 53 being successful.

NSW DPI formed the sensory panel approximately 10 years ago, in response to the upsurge in olive oil production in Australia, and the need to ensure quality met international standards.

Ms Taylor, a food chemist, said the panel were extremely dedicated and passionate about the quality of oil.

"The panel comprises volunteers from all walks of life such as teachers, retirees, olive farmers and DPI staff who give up their time to test olive oils on a regular basis," she said.

"At present, the panel has about 24 members who are fully trained to international standards and continually attend workshops to maintain and improve their skills.

"The sensory panel tests olive oils mainly from Australia, but a growing number from overseas with a lot of late from USA and New Zealand."

As well this year, the Australian Oil Research Laboratory at Wagga Wagga has once again been accredited by the council for the chemical analysis of olive oil for the next 12 months.

NSW DPI laboratory researcher, Jamie Ayton, said this was an excellent result, as only 52 laboratories have been accredited for chemical analysis of olive oil worldwide.

"Approximately 30 per cent of the laboratories who participated in the chemical analysis accreditation process failed this year, which is some indication of how difficult the task is," he said.

Mr Ayton said the sensory panel was always looking for new members. Anyone wishing to find out more can contact Helen Taylor on (02) 6938 1815.

Photo available from sarahc@sf.nsw.gov.au

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