Interview with an Olive Oil Expert (2): Sensory Aspect

Everything you need to know about Olive Oil
(Part 2)

We continue in this post, part 2 of the Interview series with the Olive Oil Expert.

This time it covers the topic of the sensory evaluation of Olive Oil.

Sensory Aspect of Olive Oil

Olive Oil tasting should be done in tapered (Dark Blue) glasses.

WHAT COLOR IS GOOD OLIVE OIL?

The color of olive oil is not an indication of quality. Choose olive oil for taste not for its color.

Interview with an Olive Oil Expert (1): Health Aspect

Everything you need to know about Olive Oil
(Part 1)

“And a tree (olive) that springs forth from Mount Sinai, that grows (produces) oil, and (it is) relish for the eaters.( Quran 23:20 )”

Today’s contribution comes straight from the Olive Oil industry!
Pearl’s interviewed an avid experienced Food scientist who has been working in the olive oil production for 6 years. It is important for consumers like us know briefly about olive oil production, the sensory characteristic of the best olive oil, and how can we detect the differences or how can they choose the best olive oil brand from the market. We will be covering a week of posts about Olive oil, so stay tuned!

Mr. Mohammad Kobayter is the Quality Assurance and Logistics Manager at KOBAYTER S.A. in Malaga -Spain. Kobayter holds a Bachelor of Science in Food Science and Management from the American University of Beirut (AUB) and he is a certified expert in virgin olive oil tasting (from the University of Jaen, Spain). He previously worked as a Production manager assistant at KOBAYTER FRERES S.A.L. in Lebanon. (Alwazir historic Ad ) 

Mohamad, undergoing a sensory test on the olive oil

Cooked with Delicious and Good Intentions

We, the millennials, the tech savvys and social media addicts, are a nation of aspiring cooks! At least that's what most of us write on our Twitter bios, share on Pinterest boards, and post as Instagram photos, yet-honestly-we barely have time for cooking daily... Nevertheless, most of us rely on social media to choose food, whether through restaurants' reviews, recipe's blogs, or friends' comments about products. But our social media profiles can go beyond just sharing individual food photos, recipes and reviews. Social media has been rising as a crucial aspect in the communication between consumers and the food brands on one hand, and between consumers and health care practitioners on the other... 
How do food companies and food experts deal with social media?Well, that is what I explored and wrote about in Cloud961 issue number 5.

Download full issue here

Favorite Food Books

Starting this week, I will be introducing my favorite food book of the month.
I have already read a collection of food books, yet never reviewed or talked about them.

If you have a favorite food book, please do recommend it here!
For now, my collection will be updated on My GoodRead.com Food Shelf!
The collection features book ranging from food history, food stories, food science and technologies, as well as culinary books (recipes)

Loulwa's food book

Loulwa's favorite books »

Published in International Journal of Dairy Technology

It is after so much hard work and efforts that I am glad to announce that my third publication, but first original research article, is out published in the International Journal of Dairy Technology.
Titled:

"Characterisation of the sensory properties of whey protein concentrates".