**4. The IOC Method for the sensory analysis of table olives**

Since 21 November 2008 the procedure for the classification of table olives based on parameters of quality has become official: *COI/OT/MO/Doc. No 1*. *Method for the sensory*  *analysis of table olives.* On 25 November 2011 (Decision No DEC-18/99-V/2011) the International Olive Council adopted the revised version of the method (COI/OT/MO No 1/Rev. 2). The method establishes the necessary criteria and procedures for the sensory analysis of the odour, taste and texture of table olives and sets out the systematics for their commercial classification. It is applicable solely to the fruit of the cultivated olive tree (*Olea europaea* L.) which has been suitably treated or processed and which has been prepared for trade or for final consumption as table olives in accordance with the trade standard applying to table olives referenced COI/OT/NC No 1 (2004).

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**Figure 4.** Different distribution of olives and brine in the glass.

**4.4. Tasting session and use of the profile sheet by tasters** 

and 12 noon).

The samples of table olives intended for tasting shall be kept in the glasses at ambient temperature, between 20 and 25 °C, under white light (daylight). To avoid tasting fatigue and the appearance of bias or contrast effects, each tasting session should entail the sensory analysis of not more than three samples. Between each session the tasters should rinse out their mouth fully and take a break of at least fifteen minutes. No more than three tasting sessions should be conducted in any given day. It should be kept in mind that the morning, before lunch, is the period when olfactory-gustatory sharpness is optimal (between 10 a.m.

The tasters shall pick up the glass, keeping it covered with the watch-glass, and shall bend it gently to help the sample aromas to be released and blended. After doing so, they shall
