1. Establish and implement appropriate tasting protocols.
   • Appropriate tasting conditions are established.
   • Accepted industry tasting procedures are applied.
   • Oils are tasted in the order that will best show character of each oil.
2. Determine style and sensory quality of the olive oil.
   • Style of oil is assessed by tasting.
   • Sensory quality of oil is assessed by smelling and tasting.
   • Observed defects are analysed and recorded for future action.
   • Characteristics of the olive oil are identified and assessed.
3. Determine the analytical quality of the olive oil.
   • Samples of oils are sent to laboratory for testing of key chemical indices.
   • Analytical quality of oil is assessed by interpreting key chemical indices.
   • 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.
   • Horticultural factors that may influence style and quality of the olive oil are identified.
   • Processing factors that may influence style and quality of the olive oil are identified.
   • Other factors that may influence style and quality of the olive oil are identified.
5. Implement findings of tastings and chemical analysis.
   • Records of season's tastings and chemical analyses are maintained according to enterprise procedures.
   • Horticultural and processing activities and methods are evaluated in terms of modifications and improvements to be made for next season.
   • Horticultural production plan for next season is adjusted, documented and communicated to horticultural personnel according to enterprise procedures.
   • Processing requirements for next season are documented and communicated to processing personnel according to enterprise procedures.

This section describes the essential skills and knowledge and their level required for this unit

Required skills include

accurately recording results of tasting

general tasting skills including ability to detect and describe aromas and flavours and to distinguish between bitterness and pungency in oils

Required knowledge includes

cause of olive oil defects and how they can be remedied

horticultural and processing practices that affect olive oil style and reasons for the effect

relationship between critical chemical parameters and oil style and quality

Overview of assessment

This unit of competency could be assessed on its own or in combination with other units of competency relevant to the job function such as RTEA Develop harvesting and processing specifications to produce an olive oil

This unit of competency could be assessed on its own or in combination with other units of competency relevant to the job function, such as RTE4920A Develop harvesting and processing specifications to produce an olive oil.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The critical requirements for this unit of competency as a whole are listed below

Assessment must confirm ones ability to

identify olive oil styles

identify common olive oil defects

plan to remedy variations from desired style and quality through modification of horticultural andor processing practices

Context and specific resources for assessment

Assessment for this unit of competency is to be largely practical in nature and may be assessed in an olive oil production workplace or in a situation that reproduces normal work conditions

For valid assessment one must have opportunities to participate in exercises case studies and other real and simulated practical and knowledge assessments that demonstrate the skills and knowledge required to assess olive oil for style and quality

The candidate must also have access to the following resources

examples of oils of different styles

examples of oils made from different olive varieties

examples of oils showing each of the common defects

tasting equipment

Guidance information for assessment

To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

The skills and knowledge required to assess olive oil for style and quality must be transferable to a range of work environments and contexts including the ability to deal with unplanned events For example this could include work within ones own grove or in another enterprise

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.