**4.1. The panel**

The sensory evaluation of table olives is done by a group of 8-10 expert tasters selected on the basis of aptitude and led by a panel leader. This group constitutes the taste panel. The tasters are chosen by means of a selection process implemented in accordance with an international standard according to his/her sensitivity and discriminatory power with regard to the organoleptic characteristics of table olives, who becomes skilled after suitable training and whose performance is objectively evaluated on the basis of rules established beforehand by the leader of the panel to which the taster belongs. The panel leader is the person whose chief duties are to lead panel activities, including taster recruitment, selection, training, skill building and monitoring. He/she designs and leads the sensory tests and analyses and interprets the data and may be assisted by one or more panel technicians.
