**3.4 Validation concept**

To be able to record high data quality in the context of sensory evaluation of olive oil, the reliability and validity of raw data must be ensured. Therefore, a study concept, based on the recommendations of the IOC (COI/T.28/Doc. No.1/Rev. 5 2019), was considered. Among other criteria, analyzing the panelist and panel performance, the concept focuses especially on the aspect of the test situation (sensory laboratory versus home testing stations) (**Table 3**).
