**Abstract**

In natural sciences, in general, the most important challenge is to ensure the reliability and validity of collected data and results. The identification of relevant influencing factors and the definition of adequate methodological approaches helps to minimize "noise." Within the sensory evaluation of extra virgin olive oil, many potentially influencing factors are known. Tasting procedures, therefore, are standardized. However, not all criteria have the same impact on data quality. The study at hand focuses on the possible influence of different test locations, comparing the situation in sensory labs (*in situ*) with so-called home testing stations (remote) for two well-experienced olive oil panels. Panel performance of both panels meets all regulatory requirements. Looking at the results from the overall statistical data analysis, slight differences between results coming from the two panels can be seen (nevertheless, not exceeding the requirements), but almost no differences are found between results coming out of different test situations. Knowing that the influence of testing through different panels is small but nevertheless bigger than a potential impact of testing in different test locations (sensory lab versus home testing stations), shows us the great potential for future use of remote test designs likewise to lab designs to obtain valid data.

**Keywords:** sensory evaluation, test location, remote testing, extra virgin olive oil (EVOO), data validity
