In the celebration of Olive Oil, The Royal Academy of Culinary Arts hosted a workshop on the method of techniques in tasting Olive Oil in participation with the Jordanian Society for Sensory Evaluation of Food‎, Jordan Olive Products Exporters Association, and Hospitality of Health.
The workshop took its place at RACA campus for two days, divided into two sessions, the first workshop was for Chefs and Food & Beverage professionals and the second workshop was for RACA students by certified trainers of JSSEF (the Jordanian Society for Sensory Evaluation of Food) and JOPEA (Jordan Olive Products Exporters Association), Where the members and the students participate in the most common taste defects which preclude oils from being “Extra Virgin”, as well as the three recognized positive characteristics of Extra Virgin Olive Oil.