1.0Kalamata International Table Olive Competitionhttps://kalamataawards.uop.gr/en/Oliveshttps://kalamataawards.uop.gr/en/author/olives/Sensory Analysis - Kalamata International Table Olive Competitionrich600338<blockquote class="wp-embedded-content" data-secret="pKWhUzzhDO"><a href="https://kalamataawards.uop.gr/en/sensory-analysis/">Sensory Analysis</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://kalamataawards.uop.gr/en/sensory-analysis/embed/#?secret=pKWhUzzhDO" width="600" height="338" title="“Sensory Analysis” — Kalamata International Table Olive Competition" data-secret="pKWhUzzhDO" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://kalamataawards.uop.gr/wp-content/uploads/2023/12/SK_0008-scaled.jpg25601707The sensory analysis of table olives measures the intensity of their smell, taste and texture attributes. The Sensory Analysis of Table Olives is based on the International Olive Council guidelines COI/OT/MO No 1/Rev.3 June 2021