Unit of competency Outline

Date retreived
21/07/2026 11:18 PM AWST

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Assess olive oil for style and quality

Assess olive oil for style and quality

Unit of competency
National Code
AHCPHT401A
State Code
D7193
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
10/06/2011
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
050301 - Horticulture
Original Release Date
25/02/2014
Nominal Hours
100
Description
This unit covers assessing olive oil for style and quality and defines the standard required to: identify olive oil styles; identify common olive oil defects; modify horticultural and/or processing practices to remedy variations from desired style and quality.
Notes
Elements and Performance Criteria
1. Establish and implement appropriate tasting protocols
  • 1.1. Appropriate tasting conditions are established.
  • 1.2. Accepted industry tasting procedures are applied.
  • 1.3. Oils are tasted in the order that will best show character of each oil.
2. Determine style and sensory quality of the olive oil
  • 2.1. Characteristics of the olive oil are identified and assessed.
  • 2.2. Style of oil is assessed by tasting.
  • 2.3. Sensory quality of oil is assessed by smelling and tasting.
  • 2.4. Observed defects are analysed and recorded for future action.
3. Determine the analytical quality of the olive oil
  • 3.1. Samples of oils are sent to laboratory for testing of key chemical indices.
  • 3.2. Analytical quality of oil is assessed by interpreting key chemical indices.
  • 3.3. Observed chemical indices that are beyond the normal range are recorded for future action.
4. Identify factors influencing the style and quality of the olive oil
  • 4.1. Horticultural factors that may influence style and quality of the olive oil are identified.
  • 4.2. Processing factors that may influence style and quality of the olive oil are identified.
  • 4.3. Other factors that may influence style and quality of the olive oil are identified.
5. Implement findings of tastings and chemical analyses
  • 5.1. Records of season's tastings and chemical analyses are maintained according to enterprise procedures.
  • 5.2. Horticultural and processing activities and methods are evaluated in terms of modifications and improvements to be made for next season.
  • 5.3. Horticultural production plan for next season is adjusted, documented and communicated to horticultural personnel according to enterprise procedures.
  • 5.4. Processing requirements for next season are documented and communicated to processing personnel according to enterprise procedures.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Assessment techniques may include:
a range of techniques growers use to assess olive oil in terms of style and quality.
Accepted industry tasting procedures may include:
COI/T.20/Doc. no. 13 General Methodology for the Organoleptic Assessment of Virgin Olive Oil; and methods and standards adopted by the International Olive Oil Council for the sensory analysis of olive oil.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
identify olive oil styles
identify common olive oil defects
modify horticultural and/or processing practices to remedy variations from desired style and quality.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.
Replaced By
State Code National Code Title Type
BAT67 AHCPHT401 Assess olive oil for style and quality Unit of competency